Boeuf En Daube - French Beef Burgundy in the Crock Pot

Ingredients

• 5 lbs prime beef, cubed & trimmed of fat
• 1 lb shallot, peeled
• 4-6 garlic cloves, peeled & chopped finely
• 1 bunch fresh thyme
• 2-4 bay leaves
• 750 ml Burgundy wine
• 1-2 tablespoon olive oil
• 1 lb lardons, Smoked Bacon pieces
• 1/2 ounce dried cepes, soaked for 1 hr
• 6-8 pieces dried orange peel, see method
• 1 tablespoon soft brown sugar
• sea salt
• fresh ground black pepper
• 1-2 tablespoon cornflour, for thickening
• 2 tablespoons cognac
• 2-4 sun-dried tomatoes, drained & chopped finely (optional)

• 1 (8 ounce) can chopped tomatoes (optional)

Directions

1. 1

   Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.

2. 2

   Drain and put the wine to one side.

3. 3

   In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!

4. 4

   Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.

5. 5

   Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.

6. 6

   Brown the shallots & garlic in the bacon fat & add to the beef & bacon.

7. 7

   Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.

8. 8

   (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).

9. 9

   Cook on automatic or High for 4 hours and Low for up to 6 hours.

10. 10

    (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).

11. 11

    Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.

12. 12

    Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!

13. 13

    THIS IS BETTER MADE 24 HOURS BEFORE EATING!

14. 14

    Freezes beautifully - I always make a large batch and then freeze some.

15. 15

    NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.

16. 16

    If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!