Daube De Boeuf
2 tbsp olive oil
280 gm pancetta, finely sliced
2 onions, finely sliced
2 medium-large carrots, finely sliced on diagonal
1 kg rump steak, well trimmed & sliced into 1 cm thick squares
2 large tomatoes, skinned, cored & finely sliced
2 garlic cloves, flattened with a knife
1 parsley sprig
1 thyme sprig
1 bay leaf
1 strip of orange peel
kitchen string
freshly ground pepper
300 ml red wine
400 gm egg noodles or fettuccine
a knob of butter (optional)
2 tbsp chopped parsley
grated rind of 1 lemon
2 garlic cloves, grated
280 gm pancetta, finely sliced
2 onions, finely sliced
2 medium-large carrots, finely sliced on diagonal
1 kg rump steak, well trimmed & sliced into 1 cm thick squares
2 large tomatoes, skinned, cored & finely sliced
2 garlic cloves, flattened with a knife
1 parsley sprig
1 thyme sprig
1 bay leaf
1 strip of orange peel
kitchen string
freshly ground pepper
300 ml red wine
400 gm egg noodles or fettuccine
a knob of butter (optional)
2 tbsp chopped parsley
grated rind of 1 lemon
2 garlic cloves, grated
Preheat oven to 150°C. Place oil in a large heavy-bottomed casserole and layer with two-thirds of the pancetta and onions, carrots, steak and tomatoes. Bury the garlic amongst the beef. Then tie together the parsley sprig, thyme, bay leaf and orange peel with string, and bury under the beef. Arrange the remaining pancetta on top, sprinkle with a little pepper and cook over a medium heat for 10 mins. Put the wine in another saucepan and bring to the boil. Then pour over the top of the casserole, cover and cook in the oven for about 2½ hours until the meat is very tender. Remove the bouquet garni and taste for seasoning. When casserole is almost ready, cook pasta in plenty of boiling water until al dente. Drain well and toss with butter. To make the gremolata, chop to mix the chopped parsley, lemon zest and grated garlic. Mound pasta on individual plates and top with meat, vegies and cooking juices. Serve with a little gremolata sprinkled over.