Beef daube

Beef daube

Daube de boeuf

Luke Nguyen's France
Alan Benson

A meal in a bowl, this rich French stew uses an inexpensive cut of beef that is slowly braised in red wine and flavoured with aromatic cloves and juniper berries. As we are using a lesser cut of beef here, you do need a long cooking period.


Quantity Ingredient
1 tablespoon olive oil
4 oxtail pieces, each 8–10 cm thick
1kg chuck steak, cut into 4 cm chunks
150g smoked bacon, roughly diced
1 onion, diced
2 carrots, chopped
1 celery stalk, chopped
2 garlic cloves, smashed
750ml red wine
1 teaspoon black peppercorns
1 clove
4 juniper berries
2 oranges, zested, peeled and cut into segments, removing the membranes
1 teaspoon chopped flat-leaf parsley, to garnish

Bouquet garni

Quantity Ingredient
4 parsley sprigs
1 celery stalk
1 thyme sprig
1 bay leaf


  1. Tie all the bouquet garni ingredients together with kitchen string.
  2. In a large saucepan, heat the olive oil over high heat. Add the oxtail and brown on all sides, then remove and set aside.
  3. Season the beef with a generous pinch of sea salt and freshly ground black pepper. Brown the beef in batches, removing each batch to a plate.
  4. Reduce the heat to medium. Add the bacon, onion, carrots, celery and smashed garlic cloves to the pan and sauté for 3 minutes.
  5. Now return the oxtail and beef to the pan, and pour in the wine. If the wine doesn’t cover the beef completely, add some water until this is achieved. Add the bouquet garni, peppercorns, clove and juniper berries. Bring to the boil, skimming off any impurities that rise to the surface.
  6. Once the surface of the liquid looks clean, reduce the heat to a very low simmer. Add the orange segments and gently simmer for 3½ hours, or until the beef is very tender.
  7. Remove the bouquet garni, then transfer the stew to serving plates. Serve garnished with the parsley and orange zest.
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