- half an oxtail
- 500 g shin
- 500 g chuck
- 4 carrots
- 3 sprigs celery
- 2 white onions
- 2 garlic cloves
- 1 unwaxed orange
- 15 peppercorns
- 2 sprigs thyme
- a bottle red wine
- a splash olive oil
- 3 tablespoons flour
- 1 to 1.5 litres chicken stock
Get your butcher to trim the fat off half an oxtail, 500 g shin and 500 g chuck and cut into 2 to 3 cm cubes.
Peel and wash 4 carrots, 3 sprigs of celery, and cut at an angle into rounds. Peel 2 white onions and 2 garlic cloves; cut the onions into small wedges and crush the garlic cloves.
Cut 1 unwaxed orange into slices
Combine all these ingredients in a bowl. Add 15 peppercorns and 2 sprigs of thyme.
Pour in a bottle of red wine and leave to marinate in the fridge for 48 hours.
Preheat the oven to 150 °C (gas mark 2).
Drain the meat. Filter the marinade directly into a saucepan, but keep the ingredients of the aromatic garnish.
Boil the wine of the marinade for 2 minutes and skim.
Heat a splash of olive oil in a cast-iron casserole dish, and brown the cubes of meat on all sides. Then take them out with a slotted spoon and put the aromatic garnish in their place, without the oranges. Stir for 2 minutes, sprinkle with 3 tablespoons of flour and stir again.
Return the pieces of beef and slices of orange to the casserole dish. Pour in the wine, then 1 to 1.5 litres of chicken stock (page 10) to just cover the meat.
Salt lightly and boil, skimming well. Then cover the casserole dish with a lid and put in the oven for 3 hours.
Serve the daube in its casserole dish or in a deep serving dish.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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