"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Daube Recipe

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This recipe for Beef Daube, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Peatie
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 pound brisket or chuck roast without fat
1 pound bacon
4 large onions, quartered
2 whole heads of garlic
1 orange peel, diced
1 bay leaf
1 tsp thyme
red wine

Directions:
Directions:
Cut meat into large chucks.
Cook bacon in dutch oven, remove and set aside. Cook meat in bacon fat, sprinkle salt and pepper, add onion and crumble the bacon, and add that.
Separate garlic cloves, peel and add whole. Add other ingredients, cover with wine and simmer for 3 hours. Refrigerate and skim fat. Reheat and cover again with more wine.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
This was originally Richard Dunne's recipe. Since having it at his house, I've served it for company to rave reviews. Serve it with Zippy French Loaves also in this book.

 

 

 

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