A Hearty Dinner for Two

Wine: Shotfire Barossa Shiraz 2005


We decided to make a Daube, a great winter dish. The weather didn't totally cooperate and Los Angeles has been un-seasonably warm. We decided to use a recipe we found that had been adapted from "Mediterranean Cooking," by Paula Wolfert. We did augment the recipe by almost doubling the meat. This will ensure plenty of leftovers.

We started with a Pear Salad. Lots of lettuce, salt, sliced pears, toasted walnuts, and walnut oil were mixed in a salad bowl. We then plated the salad and sliced Gorgonzola Natural cheese over it that we purchased at The Cheese Store of Silverlake. We then dribbled Brauerei Noble Sour P.X. over the cheese. It adds a great taste to the salad.

We started marinating the meat on Sunday. Turning several times on Monday and Tuesday AM. The actual cooking of the dish is very easy. Basically throw in the pot, and put it in the oven for 4 hours or so, one adds the mushrooms and pitted olives at the end, and serve over noodles. This is a great winter dinner.


Daube de Boeuf Provencal
Serves 6

1/2 cup carrots, peeled, in 1/2-inch slices
1/4 cup sliced celery
1/4 cup chopped onion
3 tablespoons olive oil
2 tablespoons coarsely chopped mixed fresh herbs (parsley, thyme, rosemary or savory and dry bay leaf)
2 teaspoons chopped garlic
2 cups dry red or white wine
Salt to taste
12 black peppercorns
1 pound beef shank (meat left in one piece)
1 pound beef short ribs
1 pound well-marbled beef chuck, cut into 2- to 3-inch pieces
2 medium onions, thinly sliced
1/2 cup (3 ounces) pancetta, diced into 1/4-inch pieces
1 28-ounce can and 14.5-ounce can tomatoes, seeded and chopped (5 cups)
Bouquet garni of dry bay leaf, 5 parsley sprigs and 2 thyme sprigs, tied together in cheesecloth
1 tablespoon orange zest
Parchment paper cut to fit the inside diameter of the pot
1/4 pound fresh mushrooms, thinly sliced
1 dozen brine-cured black olives, rinsed and pitted
2 tablespoons chopped parsley


In a small skillet, saute carrots, celery and onion in olive oil over low heat for 5 minutes. Add herbs and garlic and continue cooking until the flavors are released, about 1 minute. Add wine, salt and peppercorns. Bring liquid to a boil, then reduce and simmer 10 to 15 minutes. Remove from heat and allow to cool completely. Place beef cuts in a bowl and add cooled marinade. Cover with foil and refrigerate overnight, turning the meat once or twice.

Preheat the oven to 350 degrees. Place meat and made in a large, heavy casserole or Dutch oven with a tight-fitting lid. Scatter with sliced onions, then add tomatoes, bouquet garni and orange zest. Wet circle and place it on top, pressing down to remove any air bubbles. Cover and cook for 1 hour. Lower the temperature to 250 degrees and cook an additional 3 to 4 hours, until meat easily falls apart.


Set pot on top of stove over very low heat. Remove parchment and stir in mushrooms and olives. Cook until mushrooms are tender, about 10 minutes. Remove bouquet garni and bones, then skim fat from the top of the cooking liquid. Adjust seasoning. Sprinkle with chopped parsley and serve over cooked noodles.