Wednesday, December 8, 2010

Quick, Early, Update on Dorie's Go to Beef Daube

As I am the type of person who likes to procrastinate or so far ahead of time that I feel stress-free. Today I am making the Beef Daube for French Fridays with Dorie today.  The weather is perfect making a stew, having the oven on steaming up the kitchen is such a comfort. I do not use alcohol in cooking so I combed the internet to find a replacement for the red wine in this recipe.  One source said a daube's not a daube without wine, but I used pork broth (leftover from boiling my baby backs), mixed with 1/2 cup of red wine vinegar and 4 roasted tomato halves. The sauce has the look of red wine and smells amazing.  My husband will be the final judge.  I prepared Dorie's Celery root purée as a side dish, and I will make an escarole salad with a homemade ceasar dressing. See you Friday with the ratings.


Veg Prep

The sauté
Celery Root Purée

10 comments:

Allison said...

It would be really interesting to compare a Daube made with wine and yours. How did your husband like it? I'm also intrigued to read about the Celery Root Puree. I've been thinking about trying that dish. Although not something I would usually ever make. Looking forward to Friday!

Renee said...

My husband loved it. He didn't miss the wine. He said the richness was there and I agree. He loved the flavor of the grassfed beef but the sauce was the star, I think. The celery root purée was excellent, although before tasting he suspected it was turnips or some other "hidden" vegetable. I just happened to have a knob of celery root destined for a celery root salad from Ottolengi. Find the recipe here: http://www.guardian.co.uk/lifeandstyle/2010/nov/27/apple-and-celeriac-salad-recipe. The purée was the perfect accompaniment for the daube. The bitterness of my escarole salad worked well too.

Kris' Kitchen said...

Your broth sounds delicious and rich. I just used a good beef broth and it really worked well...we also do not use alcohol in cooking, or otherwise...so sometimes I just have to adjust. I added extra veges and it was like a really delicious stew with a few unusual to me items, such as bacon. I will make this again.

Allison said...

Thanks for the tip & the recipe!

Creating Amazing Meals said...

Hi, Renee,

I think your stew looks great, but thanks for the compliment! My husband & I always say we know how to make things that taste good, and, in the end, that's what counts!

Love your Portmeirion!

lola said...

Hope someone tells us how they got their pictures with their posts for the French Fridays site. If I figure it out I'll let you know:)

lola said...

Oh look......my pic is on your site. This is a mystery to me!

Steph said...

Looks great. Very creative in your sub for wine!!

Steph said...

Renee, here's the info/link so you can have a picture on FFwD. :)

As for the Avatar ... you need to go to http://en.gravatar.com/ and there is some GREAT videos and info to walk you through creating one.

maryeats said...

I made the celery root puree with my beef daube too! Great minds... It was fun to introduce the boyfriend to a new vegetable. I anticipated some resistance, but he loved it!