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Ingredients
- 4 lb Boneless beef chuck roast
- 2 x Onions
- 3 x Carrots
- 8 x Thyme sprigs
- 2 x Bay leaves
- 1 x Rosemary sprig
- 2 tsp Salt
- 2 Tbsp. Freshly grnd pepper
- 4 x Garlic cloves
- 4 x 1/2-inch strip orange peel
- 1 bot dry red wine,such as Zinfandel or possibly Burgundy (750 ml)
- 1/3 c. Salt pork, chopped
- 2 Tbsp. Flour
- 1 c. ,water
- 2 ounce Dry shiitake mushrooms broken into 2 or possibly 3 pcs other left whole
- 12 ounce Small pasta, such as seashells or possibly orecchiette
- 1 c. Parmesan cheese, freshly grated Parsley, minced
Directions
- INSTRUCTIONS: Cut the chuck into 2 to 2-1/2-inch cubes. Trim off any large pcs of fat. If using shanks, cut the meat from the bone in pcs as large as possible. Place the meat in a large nonreactive bowl.
- Quarter 1 of the onions and add in to the meat along with the carrots, thyme, bay leaves, rosemary, half of the salt and half of the pepper, 2 garlic cloves and the orange peel. Pour the wine over all and turn to mix and immerse the ingredients. Cover and let marinate in the refrigerator overnight, or possibly at least 4 hrs.
- To cook, put the salt pork in a heavy-bottomed casserole large sufficient to hold all ingredients. Cook over medium-low heat till the pork releases its fat, about 5 min. Throw away the crisped bits of pork. Dice the remaining onion and mince the remaining garlic cloves. Add in to the pot and saute/fry till translucent/soft. Remove them with a slotted spoon and set aside.
- Drain the meat (reserve the marinade) and pat it as, dry as possible. Add in a few pcs of meat to the casserole (don't crowd) and saute/fry about 5 min, turning once or possibly twice. The meat will darken, but won't truly
- "brown." Remove the meat with a slotted spoon and set aside. Continue till all the meat has been sauteed.
- Add in the flour to the casserole and cook it till it browns, stirring often.
- Increase the heat to high, and slowly pour in the reserved marinade.
- Deglaze the pan, scraping up any bits clinging to the bottom. Return the onions, garlic, meat and its juices to the pan. Add in the remaining salt and pepper, the water and the mushrooms and bring to a near-boil. Reduce heat to very low, cover with a tight fitting lid, and simmer for 2-1/2 to 3 hrs, or possibly till the meat can be cut with a spoon and the liquid has thickened.
- Remove from the heat. Throw away the carrots, herb branches and the onion quarters. Skim off some, but not all of, the fat (some is necessary to coat the pasta).
- Prepare the pasta according to package directions; drain well. Transfer the pasta to a serving dish and ladle the sauce from the daube over it, adding more salt and pepper, if you like. Top with 1/4 c. of the freshly grated Parmesan cheese and the parsley.
- Serve the daube directly from its casserole. Pass additional cheese at the table.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 6 servings | |
| Calories 1218 | |
| Calories from Fat 602 | 49% |
| Total Fat 66.9g | 84% |
| Saturated Fat 27.01g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 268mg | 89% |
| Sodium 1401mg | 58% |
| Potassium 1008mg | 29% |
| Total Carbs 55.29g | 15% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.87g | 3% |
| Protein 80.32g | 129% |
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