Name: Grandpa Theodore's Boeuf en Daube (Elevated)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 6 h
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Beef short ribs-cut into individual ribs; 1 bottle Dry red wine-Burgundy or Barolo; 2 Bay leaves; 1 tbsp Juniper berries-crushed; 1 tsp Black peppercorns-crushed; 1 sprig Fresh thyme; 1 Orange peel-strip; 1 lb Carrots-peeled and cut into brunoise; 1 lb Yellow onions-cut into brunoise; 6 Garlic cloves-minced; 4 oz Pancetta-diced; 3 tbsp Duck fat; 3 tbsp All-purpose flour; 6 cups Beef stock-homemade preferred; 2 tbsp Tomato paste; 1 tbsp Red wine vinegar; Salt Fleur de sel; Black pepper Freshly ground black pepper; 1/4 cup Fresh parsley-finely chopped; 1 tbsp Lemon zest; 1 Garlic clove-minced

Recipe tier

Beef
3 lbs 1.36 kg Beef short ribs-cut into individual ribs
Marinade
1 bottle 750 mL Dry red wine-Burgundy or Barolo
2 2 Bay leaves
1 tbsp 15 mL Juniper berries-crushed
1 tsp 5 mL Black peppercorns-crushed
1 sprig 1 sprig Fresh thyme
1 1 Orange peel-strip
Vegetables
1 lb 450 g Carrots-peeled and cut into brunoise
1 lb 450 g Yellow onions-cut into brunoise
6 6 Garlic cloves-minced
4 oz 115 g Pancetta-diced
Other
3 tbsp 45 mL Duck fat
3 tbsp 45 mL All-purpose flour
6 cups 1.42 L Beef stock-homemade preferred
2 tbsp 30 mL Tomato paste
1 tbsp 15 mL Red wine vinegar
Salt To taste Fleur de sel
Black pepper To taste Freshly ground black pepper
Gremolata
1/4 cup 30 g Fresh parsley-finely chopped
1 tbsp 15 mL Lemon zest
1 1 Garlic clove-minced

Equipment

Large resealable bag
Dutch oven
Large pot
Whisk

Instructions

🎙️ Cook with voice coach

Combine all Marinade ingredients in a large resealable bag. Add Beef and marinate in the refrigerator for at least 24 hours, or up to 48 hours.
Remove Beef from marinade and pat dry with paper towels. Reserve the marinade.
Heat Duck fat in a large Dutch oven over medium-high heat. Cook Pancetta until crispy. Remove Pancetta and set aside.
Sear Beef short ribs in batches until deeply browned on all sides. Set browned Beef aside.
Add Yellow onions and Carrots to the Dutch oven and cook until softened and lightly caramelized, about 12-15 minutes. Add Garlic and cook for another minute.
Sprinkle All-purpose flour over the vegetables and cook for 2-3 minutes, creating a roux.
Gradually whisk in reserved marinade and Beef stock, scraping up any browned bits from the bottom of the pot. Add Tomato paste, Red wine vinegar, Fleur de sel, and Freshly ground black pepper.
Return Beef to the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until Beef is fall-off-the-bone tender.
While the stew simmers, prepare the Gremolata by combining all Gremolata ingredients in a small bowl.
Stir in cooked Pancetta before serving. Garnish with Gremolata. Serve hot with creamy polenta or mashed potatoes.