- 28 white Landes asparagus (size 24)
- 1 3/4 ounces of grated parmesan cheese (50 g)
- 3/4 ounces of butter (20 g)
Orange Daube Sauce
- 2 oxtails
- 1 yellow onion
- 2 shallots
- 3 carrots
- 5 garlic cloves
- 6 ripe tomatoes
- parsley stems
- 1 leek, green only
- 1 sprig thyme
- 1 bay leaf
- 3 oranges
- 1 rib celery
- 7 ounces cured pork belly (200 g)
- 3 1/2 lb white mushrooms (100 g)
- 1 quart red wine (e.g. Côtes du Rhône) (1 l)
- 1/2 cup cognac (10 cl)
- 1 cup olive oil (25 c)
- 1 pint beef jus (50 cl)
- fleur de sel
- 1 teaspoon coarsely ground pepper
Step 1: Orange Daube Sauce
Remove the nerves from the oxtails, and slice at the joints.
Peel, wash and drain all of the aromatics.
Dice the carrots, the onion, and the shallots evenly. Quarter the tomatoes. Peel and halve the garlic cloves, and remove the sprouts.
Cut the pork belly into large chunks.
Remove the soil around the base of the mushrooms. Wash, drain, and finely slice.
Using a knife, remove the rind of an orange, making sure to avoid removing the bitter pith. Squeeze the oranges, and strain the juice using a fine meshed chinois.
Make a tightly bound bouquet garni with the parsley stems, thyme, celery, bay, orange peels, and leek greens.
Heat some olive oil in a cast iron pot. Season the beef with salt. Brown the bacon pieces until tender, then drain using a colander, and brown the pieces of beef over a high heat in the same pot. Drain the meat in the colander containing the bacon.
Remove some of the excess fat from the pot, and sweat the diced aromatics with the garlic cloves. Cook until golden. Add the tomatoes, cover and simmer together on the side of the range for 5 minutes.
Place all the meat back into the pot. Add the mushrooms, and mix well. Deglaze with cognac, reduce, add the orange juice. Reduce again, and cover with the red wine.
Add the beef, skimmed of its fat. Add the bouquet garni, and bring to a boil. Skim, cover, and simmer over a low heat on the edge of the range or in an oven set to 280°F (138°C).
Once cooked, add the coarsely ground pepper, infuse for 15 minutes, and strain the daube sauce through a fine-meshed chinois. Cool immediately, and set the meat aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse