- 14 ounces soft wheat flour (400 g)
- 1/2 cup olive oil (15 cl)
- 1 egg
- 4 fluid ounces water (12 cl)
- 1 ounce butter (30 g)
- 1 3/4 ounces parmesan (50 g)
Step 1: Beef Daube
Cut the beef shin into large pieces. Chop the carrots, celery, onions and garlic into a coarse mirepoix. Quarter the tomatoes.
Brown the beef on all sides in some oil in a large sauté pan.
Flambé the wine to remove the alcohol. Add the aromatics, and sweat for a few minutes, then moisten with the flambéed red wine. Let a third of the red wine evaporate, add the veal stock, and braise in a 355°F (180°C) oven for 3 hours .
Check the meat to ensure that it is cooked, and remove it from the pan.
Skim the fat from the sauce, reduce and season as needed, and strain through a fine-meshed chinois.
Shred the meat, going with the grain, and set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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