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Boeuf en Daube     HT  MC  French  270mins plus marinating


Serve 4     Hot  Beef  Pork Alcohol Vegetables  Main Course   Eggless France  Europe



For the Marinade

2 tbsp Cognac

1 Onion, sliced

2 Cloves Garlic, crushed

360ml/12 fl.oz. Red Wine

Bouquet Garni

2 tbsp Oil

8 Button Onions

Other ingredients

900g/2lb piece of Topside

Plain Flour

2 tbsp Oil

4 thin rashers of Belly of Pork

4 Carrots, sliced

2 Onions, sliced

1 Clove Garlic

Salt & Pepper

1 tbsp Tomato Paste

450g/1lb New Potatoes, washed

25g/1oz Butter




1. Put all the marinade ingredients into a large bowl and mix well. Add the beef.  Cover and leave in a cool place for 12-24 hours.


2. Preheat the oven to 170C, 325F, Gas mark 3. Remove the meat from the marinade, reserving the liquor, and dry well.  Coat with flour.


3. Heat the oil in a frying pan and brown the meat on all sides. Drain.


4. Arrange the pork rashers in the bottom of a flameproof casserole.  Place the beef on top and add the carrots, sliced onions and garlic.


5. Add the salt, pepper and tomato paste to the strained marinade then pour over the meat. Cover with a lid or foil and cook in the oven for 4 hours.


6. 1 hour before the end of the cooking time, boil the potatoes until just tender.


7. Melt the butter in a pan and fry the button onions until golden brown.


8. Add the potatoes and button onions to the meat for the remainder of the cooking time.



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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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