Beef daube with peppered greens recipe

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  • Yield: 4 Servings


  • 2¼ pounds/1 kg lean braising beef, trimmed of fat and cut into 1¼-inch/3 cm cubes
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 large red onion, sliced
  • 4 garlic cloves, crushed
  • 1 (14-ounce/400 g) can diced tomatoes
  • 2 medium carrots, peeled and cut into ½-inch/1 cm chunks
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 medium orange juice
  • 1½ cups/350 ml white wine
  • 1¾ cups/400 ml beef stock or boiling water and bouillon cube
  • 4 anchovies, finely chopped
  • 1¾ ounces/50 g black olives
  • 1 pound/450 g curly kale or spring greens
  • ½ orange zest and cracked black pepper, for serving
How to Make It
  1. Preheat the oven to 350ºF. Toss the beef in well-seasoned flour and place in a large casserole along with all the other ingredients except the greens and the orange zest.
  2. Bring to a simmer, stir, cover with a tight-fitting lid, and then transfer to the oven. Cook until the beef is tender and the sauce thickened, 2 to 3 hours. Serve with steamed greens, a grating of orange zest, and a final flourish of cracked black pepper.

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