This is my third French Friday's with Dorie recipe this month! I also plan to do the cookies as well. I don't promise this level of commitment each month. I'm tempted to take all of January off cooking and baking- break out the boxed mac and cheese!
However, the whole point of learning to cook this year was to get myself more comfortable with cooking new things- particularly meat. This daube used chuck roast something I've only bought once before. I wanted to give it a try.
There was a bit of prep work for this meal. I spend an hour chopping, prepping, and sauteing my way through the first stage. I began by cooking bacon and then browning my chuck roast. (I inadvertently bought pre-sliced chuck, so my beef was already in sheets and couldn't be cubed). After that I sauteed my onion and shallots, added the brandy, and finally the bacon and beef back into the pot. I tossed in some carrots and turnip along with garlic and herbs and then poured in a whole bottle of shiraz. I popped it in the oven and two and a half hours later it was ready.
Daube is a french stew, however my liquid had boiled down to the point where we simply ate the meat and veggies on their own. I had had a long day and wondered if all this work had been worth it as I sat down to dinner. This meal took a good chuck of my day.
It was fantastic! Oh my, lick your lips delicious! I will make this again. I had no idea I could make something so delicious!