Sunday, 15 September 2013

Beef Daube with Brown Rice

This dish is very French, but also very New Orleans, especially when the beef is perked up with Tabasco and Cajun spices.

2 tbsp olive oil
1 large onion, cut into wedges
2 celery sticks, chopped
1 green (bell) pepper, cored, seeded and chopped
1 kg lean braising steak, cubed
1/2 cup plain flour, seasoned with salt and pepper
2 1/2 cup beef stock
2 garlic cloves
2 tablespoon apple cider vinegar (or any kind)
2 tbsp tomato puree (paste)
1/2 tsp tabasco
1 tsp chopped thyme
2 bay leave
1/2 tsp cajun spice mix
Brown rice/French loaf to serve

  1. Heat the oil in a large pan or flameproof casserole. Add the onion wedges and cook until brown on all sides. Remove with slotted spoon and set aside.
  2. Add the celery and (bell) pepper to the pan and cook until softened. Remove the vegetable with a slotted spoon and set aside. 
  3. Coat the mean in the seasoned flour, add to the pan and saute until browned on all sides.
  4. Add the stock, garlic, vinegar, tomato puree (paste), Tabasco and thyme. Heat gently.
  5. Return the onions, celery, and peppers to the pan, tuck in the bay leaves and sprinkle with the Cajun seasoning.
  6. Bring to the boil, transfer to the oven and cook for 1 to 2 hours, or until the meat and vegetable are tender.
  7. Serve the beef daube with French loaf or Brown rice.
Recipe source: 1000 Classic Recipe from Around the World, pg. 303

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