http://leitesculinaria.com/5872/recipes-classic-provencale-braised-beef.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/5872/recipes-classic-provencale-braised-beef.html#comment-42881 Testers Choice Sun, 11 Sep 2011 20:01:25 +0000 http://leitesculinaria.com/wordpress/?p=5872#comment-42881 [Brenda Carleton] This is the ultimate classic daube. Rich, meltingly tender, spiked with flavor. Utter perfection. I cannot imagine how one could improve it! The red wine, tomatoes, wagonload of garlic (16 cloves altogether), bouquet garni, and sherry vinegar created a wonderful and flavorful sauce. You braise it, allow it to come to room temperature, refrigerate it for 24 hours, bring it to room temperature, braise it, and repeat. The second time really made a big difference. It makes the recipe. The meat literally fell apart on my fork. If you are going to make this recipe, I would highly recommend waiting that extra time for something pretty amazing. Serve with mounds of fluffy mashed potatoes to catch the sauce in every crack and crevice. You will not want to allow one single drop to go to waste. [Brenda Carleton] This is the ultimate classic daube. Rich, meltingly tender, spiked with flavor. Utter perfection. I cannot imagine how one could improve it! The red wine, tomatoes, wagonload of garlic (16 cloves altogether), bouquet garni, and sherry vinegar created a wonderful and flavorful sauce. You braise it, allow it to come to room temperature, refrigerate it for 24 hours, bring it to room temperature, braise it, and repeat. The second time really made a big difference. It makes the recipe. The meat literally fell apart on my fork. If you are going to make this recipe, I would highly recommend waiting that extra time for something pretty amazing. Serve with mounds of fluffy mashed potatoes to catch the sauce in every crack and crevice. You will not want to allow one single drop to go to waste.

]]> http://leitesculinaria.com/5872/recipes-classic-provencale-braised-beef.html#comment-6562 B.H. Sun, 11 Jan 2004 19:26:29 +0000 http://leitesculinaria.com/wordpress/?p=5872#comment-6562 I've been making this since it appeared in Food & Wine. The weather has been very chilly here in North Carolina, and the doubled recipe is now in its third and final afternoon of cooking. We'll be in heaven in a few hours! I’ve been making this since it appeared in Food & Wine. The weather has been very chilly here in North Carolina, and the doubled recipe is now in its third and final afternoon of cooking. We’ll be in heaven in a few hours!

]]> http://leitesculinaria.com/5872/recipes-classic-provencale-braised-beef.html#comment-6561 J.D. Fri, 20 Dec 2002 19:25:28 +0000 http://leitesculinaria.com/wordpress/?p=5872#comment-6561 Great depth of flavor. Great depth of flavor.

]]> http://leitesculinaria.com/5872/recipes-classic-provencale-braised-beef.html#comment-6560 B.J. Fri, 06 Dec 2002 19:24:43 +0000 http://leitesculinaria.com/wordpress/?p=5872#comment-6560 I remember this dish from a Food & Wine issue back in '97 or '98. Outstanding! I have made it 8 to 10 times and it is ALWAYS a big hit. The original article included a recipe for macaroni au gratin as a side dish: Reserve a cup of the cooking liquid from the daube, mix with 8 ounces of elbow macaroni and a 1/2 cup of freshly grated Parmesan cheese; bake for 20 minutes, or until golden brown. It's a perfect side for one of the all time great dishes. I remember this dish from a Food & Wine issue back in ’97 or ’98. Outstanding! I have made it 8 to 10 times and it is ALWAYS a big hit. The original article included a recipe for macaroni au gratin as a side dish: Reserve a cup of the cooking liquid from the daube, mix with 8 ounces of elbow macaroni and a 1/2 cup of freshly grated Parmesan cheese; bake for 20 minutes, or until golden brown. It’s a perfect side for one of the all time great dishes.

]]> http://leitesculinaria.com/5872/recipes-classic-provencale-braised-beef.html#comment-6559 S.H. Thu, 29 Aug 2002 19:23:42 +0000 http://leitesculinaria.com/wordpress/?p=5872#comment-6559 I tried a simplified, quick-and-easy version of this recipe, without the overnight refrigeration, and it was still delicious. It must be the combination of so much wine and garlic in the meat juices. Absolutely top class, particularly with roasted, mixed vegetables (potato, parsnip, yam, carrot, etc.) in a slightly sweetened basting oil, which caramelizes beautifully. I tried a simplified, quick-and-easy version of this recipe, without the overnight refrigeration, and it was still delicious. It must be the combination of so much wine and garlic in the meat juices. Absolutely top class, particularly with roasted, mixed vegetables (potato, parsnip, yam, carrot, etc.) in a slightly sweetened basting oil, which caramelizes beautifully.

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