Garlicky Beef Daube Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

Steps:

• Combine first 9 ingredients in large bowl. Cover and let stand at room temperature 2 hours.
• Remove beef from marinade; pat dry. Reserve marinade. Cook pancetta in large pot over medium-low heat until fat is rendered, 5 minutes. Add chopped onion and garlic. Sauté until onion is translucent, 6 minutes. Transfer to large bowl.
• Heat oil in same pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pot; cook until beginning to brown, about 5 minutes per batch. Transfer to bowl with pancetta mixture. Reduce heat to medium-high. Add flour to pot. Whisk until flour browns, about 4 minutes. Gradually whisk in reserved marinade. Bring to boil, scraping up browned bits. Add beef mixture and any accumulated juices to pot. Cover tightly; simmer until meat is tender, about 2 hours. Uncover; simmer until meat is very tender and liquid is reduced to sauce consistency, about 45 minutes longer. (Can be prepared 1 day ahead. Cool slightly. Refrigerate.)
• Spoon fat off top of daube. Remove carrots, quartered onion, herb sprigs, bay leaves and peel and discard. Bring daube to simmer, stirring frequently. Season with salt and pepper. Sprinkle with parsley.

Steps:

• Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours.
• Place the meat mixture in a large saute pan over medium heat.
• Bring to a boil; decrease heat, and cover.
• Simmer gently until the meat is tender, 1 to 1 ½ hours.
• Uncover and boil the liquid to reduce it slightly if necessary.
• Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.
• Sprinkle with parsley and serve over rice, noodles, or with crusty bread.

Steps:

• Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
• Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
• In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
• Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
• In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.

Steps:

• Sprinkle beef cubes with salt and pepper.
• Press the SAUTE button on the Instant Pot.
• Add oil into the pot. When the oil is hot, sear outside of beef cubes for a few minutes (we aren't cooking the meat, just searing the outside!). Set meat aside.
• Add carrots, celery, onion, and garlic into the pot and cook for 4-5 minutes or until they vegetables start to get tender and turn golden brown.
• Add in tomato paste with the vegetables and cook for about 1 minute.
• Pour in the cranberry juice, scraping the bottom of the pot to remove any of the browned bits on the bottom (this will prevent the burn notice).
• Add the beef back into the pot.
• Dump in the tomatoes, beef broth, rosemary, thyme, bay leaf, and dash of cloves. Also add more salt and pepper to taste.
• Place the lid on the Instant Pot. Turn knob to SEALING (not venting).
• Press the PRESSURE COOK button and set timer for 30 minutes. Let pressure do a NATURAL RELEASE (for at least 10 minutes, but the longer you can let it sit, the more tender it will be!).
• Throw away the bay leaf.
• Serve beef stew over hot mashed potatoes (these Instant Pot Mashed Potatoes are our favorite!)