Her “Go To Beef Daube”?

French Fridays with Dorie

Go To Beef Daube
I had a lot of fun today writing a particularly snarky French Friday’s with Dorie post about the concept of a needing to have a “Go-To Beef Daube” recipe. (I know. Don’t act so surprised. Me? Snarky?) Its just that the notion that anyone should be required to have a “Go-To Beef Daube” sounded to me as ridiculous as someone being required to have a “Go-To Reine de Saba Torte” or a “Go-To Amalfi Calamari Pasta”. Just how many daube recipes does one run across anyway that we should be required to settle on just one? Well, once I tasted this particular daube the smirk was wiped from my face. Guess what? Amazing. I now have a “Go-To Daube” and it is HER Go-To Daube.

So, what the f*ck is a “daube” you ask? (And when I read the assignment I asked it just like that too.) It turns out that it is just a fancy name for stew. Dorie says that if you braise the meat in wine then that makes it a “daube”. Her own friend, however, seems to cast doubt on this definition by suggesting that the moniker “boeuf-carottesmight be more accurate — but Dor is stickin’ to her guns on this. From the looks of it, if you were to add whole onions, mushrooms and a splash of beef stock you would pretty much have what Julia Child calls for in her famous (and definitive) version of Boeuf Bourguingon. I also know that if you braise the stew in beer you would call it a Carbonnade.

This type of dish is so flexible that you can really call it what you want. (Just don’t call it late for dinner. Ba dam bump. ) Whatever you call it, please do it with confidence and everyone will just go along with it. Remember when fancy restaurants started drizzling coulis on desserts and various other things? Nobody even blinked or suggested that this was really sauce. Its because they did it with confidence. Sort of like when you know you look good in those yellow socks so everyone else sort of leaves you alone and assumes you know what you are doing.
Go To Beef Daube

The point being, its all stew; and its all delicious; and its all easy. And there will be as many different versions of whichever name you prefer as there are cooks that make them. (On a side note, I recently met a chef who works as a writer and segment producer for The Food Network and he tells me that if you change three things in a recipe you don’t have to attribute it. Just 3 changes or differences and there is no longer any copyright issues. Did you hear that Cindy McCain?) . I only made one addition to the recipe so I suppose I will still have to credit Dor. Instead of seasoning up the mixture with last and pepper after cooking I instead added a heaping spoonful of some beef demiglass I had on hand. This gave it all the punch I was after and helped balance the wine taste. I suppose this compensated for the lack of a beef stock in the braising liquid, something I was perhaps needlessly concerned with more than likely.

So with so many choices you just need to find a recipe you like so that when you are as lucky as I was and you run across a great sale on chuck at Whole Foods you can nab 3 pounds and make this amazing meal. Yes, you really do need a “Go-To Daube” recipe. If you don’t have one yet, consider Dorie’s. Its among the finest I’ve ever had. Of particular note is how the onions don’t just get flavored by the sauce but how they actually become the sauce. Wow. Heat this one up in a double boiler the next night and discover what I did. Its even better than it was fresh from the pot.

My Go To Beef Daube

(or whatever.)

Go To Beef Daube Go To Beef Daube
Go To Beef Daube Go To Beef Daube

I’m not going to break ranks and post the actual recipe but you can find it here. (You should buy the book though. This one is worth it!)

Go To Beef Daube

Bomb+End+of+Post4

If you like that, try these:

About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. Too funny, Trevor. I made this too and have adopted it as my go-to beef stew recipe. 🙂 Your photos are beautiful!

  2. Darn, I forgot the beef demiglass at the store last night (what the ___ is that)? And just what is wrong with crockpot beef stew either (much easier)? I’m sure this WILL be a GOTO stew for you (and many others) as I’ve heard it was so aromatic when “stewing”. I agree with Elaine – photos are stunning. But is RL silverware appropriate with stew??? 🙂

  3. I never made this one: I went straight to the beef cheeks with chocolate, and have never ever looked back! I’ve made it 3 times already.

    Funny, I didn’t even bat my eyes at the thought of a go-to beef daube. But now that you mention it, it IS kinda funny. Like having a pair of fancy designer shoes as your ‘every day shoes’. Hmph.

    Anyway, gorgeous pics. You might have convinced me to branch out and try this one too.

  4. Trevor, your posts always put a smile on my face. I love the snark! Keep it coming! As for the “go-to” moniker, it is odd that one would need a specific fallback, especially if that person tends to cook similar dishes all the time. Your daube (or whatever; lol) turned out great!

  5. Laughing over here! Great post. I agree with you…who needs a go-to daube??? We all do after trying this one. Such a great recipe. Thank you for the kind comments about my photos, but I don’t know what you are talking about…your process photos are way cool!!!

  6. Yours looks delicious – we liked this recipe a lot, too. Definitely will make again.

  7. Thanks for the Friday snark! I am very much amused. Glad it worked out well!

  8. Yummy – makes me wish I had leftovers still! 🙂

  9. You’re doggin’ Dorie? Dude! Nice job–with the humor and the cooking.

  10. Haha, love the snarkiness. Now you can be just as ridiculous as Dorie with your own ‘Go-To’ beef daube!

  11. Yum fresh from the pot is sounding good right about now..it’s all most dinner time for us!

    It looks great!!Love the white dish you served it in!

  12. Wonderful looking daube. I also loved this dish and so did all the men in my family. I even had a couple of sons appear for dinner who have not been around for awhile…amazing. Enjoyed your post!

  13. As always loved your post…and your STEW looks great! I also loved this recipe and will make it again!

  14. Twin!!! Boy have I missed your hysterical musings. Your Daube looks delish. Back now. Can’t wait to start cooking. I missed all the Doristas. B:)

  15. Very photogenic stew you have there. Or should I say daube? We got several meals out of this one. Will I make it again? Depends how broke I want to go buying the wine — such a deelicious sauce. . .

  16. Your acidic sense of humor is just what I would have prescribed to myself if I ever listened to my MD father and became an MD myself. It goes so well with a glass of white I am sipping now, while the rain is relentlessly coming down in sheets, threatening to drown us.
    I did not make the daube yet and I do not have a go-to stew recipe. I just improvise.
    But you have me intrigued. Of course, I was planning on making it next week (along with a couple of more recipes, because I missed a week). But now I m going to pay attention to details and see if it can become my go-to daube, too:)

  17. This has gotten such rave reviews I may have to just leave my ‘go to beef/venison stew’ behind and try this one.

    Looks/sounds supurb!!

  18. T,

    I have been curious about this dish for over 20 years — ever since reading “To The Lighthouse,” in which is plays a surprisingly prominent role — but never sought it out. Now, you’ve brought it to me in this wonderfully appetizing post and it will be my first recipe experiment in the New Year.

    Past and future, experienced at once: a perfect tribute to Woolf’s great novel.

    bg

  19. Your posts are wonderfully written and the daube looks fantastic. Love that the comment above references “To the Lighthouse” as well.

  20. Your daube looks great! And nice to know you know have a go-to recipe, so you can cease your tireless search.

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