#87: Cook a meal I have not made once a week – round 4

Red Wine Beef Daube


Ingredients:

• 4 pounds Boneless Beef Chuck or other Stew, cut into 1 inch cubes
• 1 750-ml bottle full-bodied red wine or a mixture of bottle ends
• 1 cup concentrated [1 quart simmered down to 1 cup] Broth
• 2 carrots, peeled, quartered lengthwise, cut into 1 inch sections
• 2 Onions Quartered
• Bouquet Garni [This is like.. basically a bunch of herbs tied together... I used Parsley, Thyme, Rosemary, and Bay Leaves]

Directions:

1. Select a tall, narrow pot.
2. Put the beef, wine, broth, carrots, and onions in the pot, and then nestle the bouquet garni in the center. Bring to a simmer and skim off any froth.
3. Adjust the heat so the liquid is at a gentle simmer - you want a bubble or two every second - cover, and cook on the stove top or in a 325 degree oven.
4. Check every ten minutes or so and adjust the burner heat or oven tempreature as needed to maintain the gentle simmer.
5. Cook for about 2.5 hours, or until a skewer easily slides into a cube of meat.

Results: It was tasty enough, but it wasn't like... amazingly tasty. At least not the first time. The leftovers, however, were far more satisfying. I'd never even heard of Daube, so it's possible I really messed something up.

Cooking - James Peterson [2007 : Ten Speed Press]

...

I could have been a famous singer
if I had someone else's voice
but failure alway's sounded better
let's fuck it up boys, Make. Some. Noise.