Saturday, February 01, 2014

Braising Steak en Daube

Friday 24 January
What's called "braising steak" here is plain old beef chuck, and bears no relationship to steak at all.  But it indeed has to be braised or stewed to be chewable.  So we cut it up and treated it as a Provençal daubemarinated in red wine with rosemary overnight; drained, dried, and browned; then stewed for a couple of hours with the remains of the marinade, some trimmed tangerine peel, garlic, and more red wine.  An hour into the stewing, we added some peeled tiny shallots; in fifteen minutes more, sliced carrots and potatoes; and finally some quartered kalamata olives.
Long braising with abundant flavorings meant tender and tasty results.

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