Boeuf en Daube – Beef Veal Food Recipes

Recipe ingredients and directions:

4 lb pot roast

salt & pepper

1 clove garlic, crushed

2 lg onions, sliced

1 c sliced celery

2 sliced carrots

1/4 c chopped parsley

2 tsp salt

8 whole peppercorns

1/2 c red wine vinegar

1 c dry red wine

10.5 oz condensed beef broth

1/4 c butter

1/2 cup tomato puree

1 T cornstarch

Sprinkle roast with salt and pepper. Rub with garlic. Place the

roast in a bowl and add onions, celery, carrots, parsley, salt,

peppercorns, vinegar, wine, and broth. Cover and let stand at room

temperature for two hours. Drain and reserve the marinade.

Heat butter in a Dutch oven. Brown the beef on all sides. Add

the marinade and bring to a boil. Simmer for 2 to 2.5 hours.

Remove roast to platter. Skim excess fat. Mix the tomato puree

and cornstarch and stir into pan juices. Stir over low heat until

the sauce bubbles and thickens. Serve sauce with roast.

Category: Beef Veal Recipes