Daube Monégasque
The Quirky Foodster Team
Ingredients
- Beef chuck, cut into large chunks — 1 kg (2.2 lb)
- Red wine — 2 cups (480 ml / 16 fl oz)
- Carrots, sliced — 2
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Strip orange zest — 1
- Bouquet garni — 1 (thyme, bay leaf, parsley tied together)
- Tomato paste — 2 tbsp
- Olive oil — 3 tbsp
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Salt and pepper — to taste
Method
- Marinate the beef in the red wine with the carrots, onion, garlic and bouquet garni for at least 4 hours, or overnight in the refrigerator.
- Drain the beef and vegetables, reserving the marinade, and pat the beef dry.
- Heat the olive oil in a large pot and brown the beef in batches; set aside.
- Sauté the drained vegetables in the same pot until softened.
- Return the beef to the pot, add the tomato paste and reserved marinade, and bring to a simmer.
- Add the orange zest, cover, and cook over low heat for 2.5–3 hours until the beef is very tender.
- Stir in the olives in the last 15 minutes of cooking.
- Season with salt and pepper and serve hot.
Introduction: Beef slow-braised in red wine with vegetables and a hint of orange zest, a rich, comforting main course found across Monégasque tables.
Cultural Background: Daube reflects the broader Provençal tradition of slow-cooked wine stews, the Monégasque version distinguished by its use of orange zest and often served alongside pasta or gnocchi rather than the more typical accompaniments found elsewhere.
Tips: Marinating the beef overnight significantly deepens the flavour of the finished dish. Simmer low and slow — daube is a dish that rewards patience with exceptionally tender meat.
Variations: Serve over gnocchi or pasta, a distinctly Monégasque way of presenting daube. Add a handful of dried porcini mushrooms for extra depth.
Storage: Refrigerate in an airtight container for up to 4 days — the flavour deepens further the next day.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 480 kcal, 34 g protein, 26 g fat, 12 g carbohydrate.
FAQs:
Q: What makes this different from a French Provençal daube?
A: The addition of orange zest and the
Q: Can daube be made ahead?
A: Yes, and it’s often even better the next day, once the flavours have
- Beef chuck, cut into large chunks — 1 kg (2.2 lb)
- Red wine — 2 cups (480 ml / 16 fl oz)
- Carrots, sliced — 2
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Strip orange zest — 1
- Bouquet garni — 1 (thyme, bay leaf, parsley tied together)
- Tomato paste — 2 tbsp
- Olive oil — 3 tbsp
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Salt and pepper — to taste
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