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January 06, 2008

Spanish Daube

This is another recipe from the Jan/Feb 2008 issue of Cooking Light. They call it "daube", I might call it pot roast - but what an elegant pot roast it is! The combination of sherry, smoked paprika, and saffron makes for a particularly delicious broth.

The recipe calls for braising the meat for 2 hours. I found that the beef was not quite perfectly tender in the center, so I think I'd go for slightly longer braising, or cut the roast into smaller chunks to help it braise through more.

The Ingredients

The Steps

  1. Coat a large Dutch oven or other pot with cooking spray and heat over medium-high heat. Add beef to pan, and cook 5 minutes, browning on all sides. Remove beef and set aside.
  2. Add the onions to the pot and saute until tender, about 4 minutes. Add bell pepper and garlic and cook, stirring, for 1 minute.
  3. Add the salt, thyme, paprika, fennel seeds, pepper, and saffron. Cook, stirring, for about 30 seconds.
  4. Stir in the sherry and the hot pepper sauce, stirring and scraping the bottom of the pot to get up all the browned bits. Cook until the liquid is reduced by about half (~4 minutes).
  5. Add the beef and broth to the pan and bring to a simmer. Cover, reduce heat, and simmer for 2 hours or until beef is tender. (As I noted above, 2 hours wasn't quite enough to get the beef perfectly tender all the way through.)
  6. Remove the beef from the pot and slice into thin slices across the grain.
  7. Add peas, parsley, and sherry vinegar to the pot and cook 5 minutes.
  8. Combine the cornstarch and water in a small bowl and mix thoroughly. Add to the broth and bring to a boil. Cook for 1 minute.
  9. Add the sliced beef back to the pot. Cook for 1 minute or until beef is heated through.
Makes 8 servings.

Posted by spaceling at January 6, 2008 08:48 PM


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