Beef Daube Recipe

• 20 gm dry ceps or possibly porcini mushrooms rinsed
• 900 gm stewing steak
• 1 x salt and freshly grnd black pepper
• 5 Tbsp. sunflower oil
• 225 gm shallots or possibly button onions peeled
• 2 clv garlic peeled and crushed
• 25 x mm piece fresh root ginger peeled and finely minced
• 3 Tbsp. plain flour
• 125 gm sundried tomatoes halved
• 2 tsp dry mixed herbs
• 300 ml red wine
• 300 ml beef stock
• 2 tsp caster sugar finely pared rind and juice of 1 large orange
• 225 gm browncap mushrooms
• 125 gm black olives thyme sprigs to garnish

1. Put the dry mushrooms in a small bowl pour on 150ml water and leave to soak for 1 hour.
2. Cut the meat into 40mm cubes.
3. Season with salt and pepper.
4. Heat 2 tbsp oil in a large flameproof casserole on the boiling plateand brown the meat in batches; remove with a slotted spoon and set aside in the simmering oven.
5. Add in another 1 tbsp oil to the pan and fry the shallots or possibly onions on the simmering plate for 3 to 5 min till golden brown.
6. Return all of the meat to the casserole and stir in the garlic ginger flour sundried tomatoes and herbs.
7. Cook stirring for 1 minute.
8. Add in the soaked mushrooms together with their liquid the wine stock sugar pared orange rind and juice.
9. Bring to a simmer.
10. Place the casserole on the grid shelf on the floor of the roasting ovenfor 30 min then transfer to the simmering ovenand cook for a further 1 1/2 to 2 hrs till the meat is tender.
11. (Alternatively cook in the simmering ovenonly for 3 to 4 hrs.)
12. Cook the casserole on the grid shelf on the floor of the baking ovenfor 2 hrs or possibly till the meat is tender.
13. Heat the remaining oil in a frying pan on the boiling plateadd the browncap mushrooms and fry briskly for 23 min stirring.
14. Add in them to the casserole with the olives; throw away the orange rind.
15. Return the casserole to the simmering ovenfor a further 15 to 20 min.
16. Check the seasoning and serve garnished with thyme.
17. Dry mushrooms are obtainable from larger supermarkets and good delicatessens.
18. Always use the water the mushrooms are soaked in as its full of flavour.
19. To make it easier to peel the shallots first immerse them in a bowl of boiling water for about 5 min to loosen the skins then drain and peel.
20. To prevent them falling apart leave the root end intact.
21. This tasty warming stew is quick and easy to prepare.
22. For optimum results cook it a day ahead and leave at cold room temperature overnight to allow the flavours to mature.
23. Serves 6

ceps, salt, sunflower oil, shallots, garlic, fresh root ginger, flour, tomatoes, mixed herbs, red wine, beef stock, sugar, browncap mushrooms, black olives

Taken from cookeatshare.com/recipes/beef-daube-81818 (may not work)