This cookbook was published in 1956 in England. I haven't tried this particular recipe but others from this book have been excellent. I've got another, less authentic but not so overboard on the fat - this one just uses 6 oz of bacon fat. I think "daube" means any meat simmered for a long time in wine and herbs.


  • 2# joint of beef
  • 1 t. salt
  • a little pepper
  • 1 glass re wine
  • 2 shallots, chopped
  • beef or veal bones, browned in the oven
  • 2 carrots, sliced
  • 2 onions, chopped
  • 2 cloves garlic,
  • crushed
  • 1/4#fat salt pork, diced
  • 3 or 4 slices of salt pork
  • 2 T. melted beef fat
  • 1 sprig parsley, 1 bay leaf and a little thyme tied in a faggot
  • 2 cups stock or water
  • 1 t. chopped parsley


Have the butcher lard the meat with strips of larding pork. Cut meat into 12 pieces and season with salt and pepper. Put in a bowl with wine and shallots and leave for 2 hours, then drain and save the wine. Parboil salt pork dice, drain and saut until brown. Heat beef fat in a frying pan until very hot and cook meat in it until well browned on both sides. Put browned bones in a casserole, add 1/2 the meat, 1/2 the carrots, the salt pork dice, 1/2 the onion, the garlic and faggot. Add remaining meat, carrots and onions. Add wine, and stock (or water). The meat should just be covered with liquid. Place salt pork slices on top.

Cover casserole and seal it with a roll of dough made by mixing 2 cups flour with enough water to make a stiff dough. Bring to the boil, then put in a slow over of 325< and cook 3 to 4 hours. Remove dough, uncover, skim off all fat and discard faggot. Serve from casserole. To serve cold, remove bones and chioll in refrigerator until it jellies, then serve in slices. Serves 6

As you can see this isn't for the faint of heart!

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Submitted 6/13/05.
Source: French Cooking for the Home by Louis Diat
Submitted By: Jan
Beef en Daube