Daube de Boeuf

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            FOOD FUNNY
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Thanks to Anna Welander, our favorite reader in Uppsala, Sweden, for
this reminder:

At a dinner-party one should eat wisely but not too well, and talk
well but not too wisely. - W. Somerset Maugham (1874-1965)

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            TODAY'S RECIPE
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This classic French dish is really nothing more than an old-fashioned
stew, simplified because the beef isn't browned before braising.

Daube de Boeuf

2-3 lbs (1-1.5 Kg) beef chuck, round, or sirloin, trimmed
of excess fat and cut into 2-inch (5 cm) cubes
6-8 cloves garlic, chopped
1-2 onions, chopped
2-4 carrots, chopped
1 cup (250 ml) red wine
1 Tbs (15 ml) red wine vinegar
1 sprig fresh thyme, or 1/2 tsp (2 ml) dried
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Combine all the ingredients except the parsley in a non-reactive bowl
or plastic container and refrigerate for at least 2 hours or overnight.
Transfer the mixture to a large saucepan and bring to a boil over
moderate heat. Reduce the heat and simmer covered until the beef
is tender, 1 to 1 1/2 hours. Uncover and boil the liquid to reduce it
slightly if needed. Garnish with chopped parsley. Serves 4 to 6.
Received on Thu Apr 28 07:35:40 2005