Recipe: Daube Béarnaise

Name: Daube Béarnaise
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 portions
Ingredients: 2 kg joue de boeuf (Bazas ou Charolais par exemple) taillée en gros cubes2 pieds de veau coupés en 21 couenne de porc1 talon de jambon de Bayonne (si possible)1 kg de pommes de terre en quartiers (Bintje)1 kg carottes primeur (créances si vous trouvez) épluchées et taillées en bouchons1 kg oignons jaunes émincés2 navets moyens en quartiers3 gousses ail juste écrasées ou quelques tiges d'ailléts émincées1 bouquet garni30 g de cèpes français secsselpoivre du moulin1 bouteille de bon vin rouge(Cahors ou Madiran)1/4 l d'eau minérale.

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (5 reviews) Other dishes

Prep 20 min

Cook 300 min

Total 5h20

Servings 8 serv.

Ingredients for 8 servings

2 kg beef cheeks (Bazas or Charolais for example) cut into large cubes
2 veal feet cut in half
1 pork rind
1 ham hock from Bayonne (if possible)
1 kg potatoes in quarters (Bintje)
1 kg spring carrots (créances if you can find them) peeled and cut into pieces
1 kg yellow onions thinly sliced
2 medium turnips in quarters
3 garlic cloves just crushed or a few stems of garlic shoots thinly sliced
1 bouquet garni
30 g dried French mushrooms (cèpes)
salt
freshly ground pepper
1 bottle of good red wine (Cahors or Madiran)
1/4 l mineral water

Step-by-step directions

1- In a large, wide pot brown your pieces of beef in duck fat (if possible) then remove to a plate.

2- Line the bottom with the large pork rind and veal feet.

3- Place a layer of beef, season, add the ham hock then a layer of vegetables, repeat if needed. Add the bouquet garni and the dried mushrooms slightly chopped.

4- Cover with wine and water, salt (not too much) and pepper then cover.

5- Cook for a minimum of 4h30 at mid-oven heated to 110°(th 4) then turn it off leaving it inside*.

6- Serve with potatoes cooked in a steamer basket, then placed on the daube béarnaise for the last 15 minutes of cooking.
* What a shame that bakers no longer let the oven cool slowly throughout the night because that's where the real daube cooking happened.
So in the morning you just had to remove the excess fat and it was perfect (experience lived a long time ago in Langon at Oliver's).

Boeuf cru Daube Madiran