Daube of beef

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Ingredients (4 servings)
  • 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
  • Salt


Two days in advance

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.

On the day

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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