A tradition in Provence, daube is the beef bourguignon of the south of France, full of Mediterranean flavors, but with the same main ingredient: time! Serve with fresh pasta or polenta.
Hands-on: 15 minutesTotal: 4 hours 15 minutes
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 2 medium onions, peeled and sliced
- 3 lbs. beef shanks, cut in 2" cubes
- 2 carrots, peeled and chopped
- 2 garlic cloves, peeled and diced
- 1 bottle (25.3 oz.) red wine
- 3 Tbsp. tomato paste
- 1 orange peel
- 1 bay leaf
- 1 Tbsp. thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- 10 oz. pitted black olives, finely chopped
- In a large French oven (or pot) melt the butter over medium-high heat. Add the oil, combine them well, and add the onions. Stir and cook slowly for 3 minutes, then add the beef shanks, browning them on each side, for 5 minutes.
- Add carrots to the pot, stir well. Then add the garlic.
- Pour in the red wine, and bring to a boil over high heat. Add the tomato paste, stir well, then add an orange peel, the bay leaf, thyme, salt, and pepper. Cover and reduce the heat to its lowest. Simmer for 3 hours. About 30 minutes before serving, add the black olives, cover again, and simmer for another 30 minutes.
- Remove bay leaf before serving.