Feeding Groom Daube a` la Vin Rouge

Never met a beef stew I didn’t like.

Seriously.

But the French version, called daube takes beef stew to a whole new level.

Beef marinates in red wine, red onions, carrots, bay leaves, grated fresh nutmeg and orange zest, rosemary and garlic.

Marinate it overnight or 45 minutes.

Up to you.

After that, plan for a couple of hours on top of the stove.

Serve over noodles, smashed potatoes and turnips or by itself with crusty French bread and butter.
Use your imagination.

A stew becomes a daube becomes dinner.

What’s not to like?

By the way, this is a celebratory post.

Feeding Groom is two years old this month!

Thanks to Last Night's Dinner for the inspiration and to Groom for the kick in the pants to get this going.

And to those of you that stop by and see what’s happening at the Red Brick Ranchero, cheers!

Feeding Groom’s Daube a` la vin Rouge

1.5 boneless beef short ribs, cut into bite sized pieces
½ sweet red onion, cut into slivers
½ sweet yellow onion, cut into slivers
2 large carrots, peeled, sliced on the diagonal
6 fat cloves garlic, peeled and smashed
2 bay leaves
1 cup red wine
1 cup beef stock or chicken in a pinch
½ orange, zested
3 sprigs fresh rosemary
Salt and freshly ground black pepper
Extra virgin olive oil
Fresh Italian parsley, about a handful, chopped for garnish

Put the beef, onions, carrots, garlic, bay leaves, red wine, orange zest and rosemary in large bowl.

Season with coarse salt and freshly ground black pepper.

Let marinate overnight or at least 45 minutes.

Heat a couple of good swirls of extra virgin olive oil in a large dutch oven. When the oil is wavy, add the beef, don’t crowd the pan and let it brown on both sides. Remove the cooked beef and continue til finished. Drain the veggies from the red wine (reserving that and add the veggies to the hot dutch oven. Cook until golden, about 10 minutes, stirring.

Add the reserved wine and a cup of beef or chicken stock. Let cook 1-½ to 2 hours, til the beef is tender. Remove the veggies and beef, and raise the heat to reduce the sauce down a bit to your taste.

Serve over what you like…pasta, smashed potatoes and turnips or alone with crusty French bread. Garnish with freshly chopped Italian parsley.

Enjoy.

Serves 3 generously.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Two Years Ago on Feeding Groom

Feeding Groom Daube a` la Vin Rouge

Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta

The pig and the butternut squash.

A match made in heaven, that’s what it is.

Butternut squash roasting with garlic, rosemary, coriander in the oven.

Pancetta crisping , pork chops sautéing.

So easy to do.

A great weeknight supper.

A grand candlelight dinner at home for two.


Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta
With kudos to Jamie Oliver and Blue Kitchen

Preheat oven to 400.

Spray baking sheet with Pam.

1 large butternut squash, sliced in half lengthwise, peeled, seeds removed, sliced in half, then lengthwise again to make half moons
1 large tbsp coriander seed, crushed in mortar and pestle
Coarse salt and freshly ground black pepper
2 long red dried chiles
8 garlic cloves, smushed
Several sprigs rosemary, stripped
Extra virgin olive oil

Spread butternut squash over baking pan sprinkle with the crushed coriander. Add the rosemary sprigs, add the peppers, add the garlic drizzle with olive oil season well bake 30 minutes.

3 ounces pancetta, chopped
2 large boneless pork chops
Extra virgin olive oil
Coarse salt and freshly ground black pepper
Fresh Italian parsley, chopped

In a large cast iron skillet, heat a couple of good swirls of extra virgin olive oil. When oil is wavy add the chopped pancetta and cook about five minutes or so over medium high heat until crispy. Turn heat down a bit, so the oil doesn’t smoke and add the pork chops. Cover and let cook 5 minutes. Don’t disturb them.
Turn them over and cover and cook 5 more minutes. They’ll get a nice crust on them this way.
Remove from heat, let sit for a couple of minutes.

Plate the squash first, add the porkers on top of the squash and sprinkle with the cooked pancetta and chopped Italian parsley.

Serves 2 very happy peoples with leftovers for the lunch.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Pan Sauteed Pork Chops with Roasted Butternut Squash and Crisped Pancetta

Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin

Halloween night.

Cold and clear.

Perfect for “ghoulies and ghosties and long leggedy beasties and things that go bump in the night.”

World Series on the tube. The rain stops in Philly.

Star Wars creatures at the front door.

Once the trick or treaters are done., filets of halibut waiting on the stove are quickly cooked in a bit of olive oil and butter, a tasty topping of sautéed red bell peppers, garlic confit, capers and toasted cumin at the ready.

A dish to please any ghoul or baseball fan alike.


Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin
Adapted from Bistro Cooking by Patricia Well

2 5 ounce halibut filets, seasoned with coarse salt and freshly ground black pepper
2 red bell peppers, sliced into strips
2 tbsp capers
2 tsp whole cumin seeds, toasted
1 tbsp garlic confit, chopped
1 tbsp butter
Extra virgin olive oil

In a medium skillet over medium high heat add a couple of swirls of extra virgin olive oil. When oil is wavy looking, add the red bell peppers and stir, lowering heat so they can cook and soften for about 10 minutes. Add the garlic confit, capers and toasted cumin seeds. Stir to combine and cook five minutes. Keep over low heat.

In a medium cast iron or non stick skillet, over medium high heat, add a couple of swirls of extra virgin olive oil. When olive oil is wavy add the butter. Butter will foam and as soon as foam subsides add the halibut. Let cook about 3 minutes, depending on the thickness of the fish and turn. Cook 3-4 minutes on the other side. Monitor the heat so the butter does not get too brown.
Put the fish on the dinner plates. Swirl the red bell pepper mix into the pan you have just cooked the fish in and pour over the fish.

Serves 2.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Pan Sauteed Halibut with Red Bell Pepper, Capers and Toasted Cumin