Boeuf En Daube - French Beef Burgundy In The Crock Pot

Total Time: 25 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 5 lbs prime beef, cubed & trimmed of fat
• 1 lb shallot, peeled
• 4 -6 garlic cloves, peeled & chopped finely
• 1 bunch fresh thyme
• 2 -4 bay leaves
• 750 ml burgundy
• 1 -2 tablespoon olive oil
• 1 lb lardons, smoked bacon pieces
• 1/2 ounce dried cepes, soaked for 1 hr
• 6 -8 pieces dried orange peel, see method
• 1 tablespoon soft brown sugar
• sea salt
• fresh ground black pepper
• 1 -2 tablespoon cornflour, for thickening
• 2 tablespoons
• 2 -4 sun-dried tomatoes, drained & chopped finely (optional)
• 1 (8 ounce) can chopped tomatoes (optional)

Recipe

• 1 marinade the beef with the herbs, shallots & garlic over night in the bottle of red .
• 2 drain and put the to one side.
• 3 in a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. do not overcrowd the pan!
• 4 place browned beef into the crock pot or cast iron le creuset casserole dish.
• 5 fry the lardons or chopped bacon pieces until crispy & golden brown. drain & add to the beef.
• 6 brown the shallots & garlic in the bacon fat & add to the beef & bacon.
• 7 add all the other ingredients, except the cornflour, to the crock pot including the reserved .
• 8 (add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
• 9 cook on automatic or high for 4 hours and low for up to 6 hours.
• 10 (for conventional cooking - pre-heat oven to 175 degs c or 325 degs f or gas mark 3 and cook slowly for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you must not be tempted to cook it quicker, it will be tough!).
• 11 towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. it should not be too thick but just like a glaze or thickened jus. add the at this stage as well - sirring into the daube.
• 12 serve with green beans, mashed, steamed or pureed potatoes during the colder months or with a selection of salads, crusty french bread & pasta during the warmer months. the excess sauce can be used or saved as a fantastic gravy or stock later!
• 13 this is better made 24 hours before eating!
• 14 freezes beautifully - i always make a large batch and then freeze some.
• 15 note:if you cannot buy sun dried orange peel, make your own, it's very easy! peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. spread outside on a rack in the full sun and leave to dry for about 2-4 hours. weather permitting of course - otherwise dry in an airing cupboard or a very low oven overnight.store in an airtight jar for up to 2 years.
• 16 if you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!