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Daube Of Beef With Orange Gremolada Topping

  • 6-8
Daube Of Beef With  Orange Gremolada Topping

A daube takes its name from the deep, pottery casserole called a daubiere. It is by tradition a rich casserole made from beef red wine, sweet seasonings and cooked long and slow. Chuck steak to my mind, is best for this dish and while you might think the cooking time is long, once prepared there is no extra work required.


  • 1.5 kg casseroling beef (see Cook’s Tip)
  • 3-4 tblsp oil or butter
  • 250 grams belly of pickled pork, or bacon cubed
  • 2 large onions, peeled and diced
  • 10 cloves garlic, peeled
  • 750ml bottle good red wine
  • 440 gram tin of whole or diced tomatoes
  • 2 tsp ground allspice
  • 1 tblsp each parsley, marjoram and thyme
  • large piece pork skin to cover the top of the casserole
  • 1 cup stoned black olives
  • 3 cloves garlic, peeled
  • grated rind two oranges
  • ½ cup finely chopped parsley


  1. Cut the beef into 3cm cubes and brown it well in batches in the oil or butter. Transfer to a casserole.
  2. Cut the pickled pork into 2cm dice and brown in the oil until golden.
  3. Add the onions and garlic to the pan and brown over a moderate heat remembering that if you cook garlic over too high a heat it will burn. Add to the casserole with the tomatoes, red wine, allspice, herbs.
  4. Cover the top of the casserole with the piece of pork skin, fat side uppermost. Cover and simmer at 160°C for about 2 hours until the beef is tender.
  5. Remove the skin and add the olives and continue to cook for a further 5 minutes. If you would like a thicker gravy you can do either two things.
  6. Transfer the cooking liquid to a clean saucepan and simmer for about 15 minutes until it has reduced, or: Thicken the gravy with a little flour made to a paste with water and cook for 5 minutes to remove the flour taste.
  7. Serve, sprinkled with the Orange Gremolada.

Orange Gremolada

  1. Make the gremolada by chopping the garlic finely and mixing with the orange rind and parsley.

Cooks Tips

- Pick flavourful, economical cuts of meat - chuck, shin, cross-cut blade or gravy beef. - If using dried herbs, use only half the stated measure.

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