recette daube de boeuf
La daube de boeuf est un plat réconfortant et traditionnel, parfait pour les repas en famille ou entre amis. Longuement mijotée, elle offre des saveurs riches et profondes qui séduisent à chaque bouchée.
Équipement
- Dutch Oven
Ingrédients
- 1 kg beef (paleron or macreuse, cut into cubes)
- 2 pieces onions, finely chopped
- 3 cloves garlic, minced
- 3 pieces carrots, sliced
- 2 pieces celery stalks, cut into pieces
- 2 pieces tomatoes, peeled and chopped
- 2 pieces bay leaves
- 1 bouquet bouquet garni
- 500 ml beef broth
- 1 tbsp flour
- 1 tbsp olive oil
- to taste salt and pepper
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the beef cubes and brown on all sides. This step enhances the flavor of the meat.
- Add the onions, garlic, carrots, and celery. Sauté for a few minutes until the vegetables begin to soften.
- Sprinkle the flour over the meat and vegetables. Stir well to coat everything evenly. This will help thicken the sauce during cooking.
- Add the tomatoes, bay leaves, and bouquet garni. Stir to combine all ingredients.
- Pour in the beef broth, add salt and pepper, and bring to a boil. Reduce the heat to low and cover. Let it simmer for 2 to 3 hours until the meat is tender and easily pulls apart with a fork.
- If the meat is not yet tender, let it cook a little longer until it is fully done.
Notes
Feel free to adjust the spices to your taste, and don't hesitate to try different cuts of beef, such as chuck or brisket, for a variation in texture and flavor.