Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup pitted prunes
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cheesecloth
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, about 5-7 minutes. Remove beef from pot and set aside.
3. Add onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
4. Return beef to the pot and add red wine, beef broth, bay leaves, thyme, salt, and black pepper. Bring to a boil.
5. Cut a piece of cheesecloth large enough to cover the pot. Place prunes in the center of the cheesecloth and tie it into a bundle with kitchen twine. Add the prune bundle to the pot.
6. Cover the pot with the cheesecloth and the lid. Place in the oven and cook for 3-4 hours, until the beef is tender.
7. Remove the pot from the oven and let cool to room temperature. Remove the cheesecloth and discard the prune bundle.
8. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the pot and stir until the sauce thickens.
9. Refrigerate the pot overnight.
10. To serve, remove the pot from the refrigerator and let it sit at room temperature for 30 minutes. Remove any fat that has solidified on top of the sauce.
11. Serve the daube glacé with crusty bread or over mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Preheat oven to 325°F.
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Red wine can be substituted with beef broth or chicken broth.
- Prunes can be substituted with dried apricots or raisins.
Variations:
- Add chopped bacon to the pot for extra flavor.
- Substitute the prunes with figs or dates.
- Add sliced mushrooms to the pot for a different texture.
Tips and tricks:
- Browning the beef cubes before cooking adds flavor to the dish.
- Letting the daube glacé sit overnight in the refrigerator allows the flavors to meld together.
- Removing any fat that has solidified on top of the sauce before serving makes for a cleaner presentation.
Storage instructions:
Store daube glacé in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat daube glacé in a pot over low heat until heated through.
Presentation ideas:
Serve daube glacé in individual bowls or on a large platter.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Serve daube glacé with a side salad or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted carrots, or sautéed green beans.
Troubleshooting advice:
If the sauce is too thin, mix cornstarch and water until smooth and add it to the pot. If the sauce is too thick, add more beef broth or red wine.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Daube glacé is a French dish that originated in Provence. It is traditionally made with beef, red wine, and vegetables.
Flavor profiles:
Daube glacé is a savory dish with a rich, deep flavor from the beef and red wine. The prunes add a subtle sweetness to the dish.
Serving suggestions:
Serve daube glacé with crusty bread or over mashed potatoes for a hearty meal.
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Region: French