Mizrahi Jewish-Inspired Daube

Ingredients

In this Mizrahi Jewish-inspired version of Daube, we incorporate the vibrant flavors of Mizrahi Jewish cuisine. The original French dish is traditionally made with red wine, while our adaptation includes the addition of warming spices like cumin, coriander, and cinnamon. These spices infuse the stew with a Middle Eastern flair, creating a unique and flavorful twist on the classic French recipe. We alse have the original recipe for Daube, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) dry red wine 1 cup (240ml) dry red wine
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the sliced carrots and celery, and cook for a few minutes until slightly softened.
5. 5.
   Sprinkle the ground cumin, ground coriander, and ground cinnamon over the ingredients in the pot, and stir well to coat everything evenly.
6. 6.
   Add the tomato paste, beef broth, and red wine to the pot, and stir to combine.
7. 7.
   Toss in the bay leaves and season with salt and pepper to taste.
8. 8.
   Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
9. 9.
   Allow the Daube to simmer gently for 2-3 hours, or until the beef is tender and the flavors have melded together.
10. 10.
    Remove the bay leaves before serving.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in the spices and red wine overnight before cooking.
• Serve the Daube with a side of fluffy couscous or warm crusty bread to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Mizrahi Jewish-inspired Daube hot, garnished with fresh parsley. It pairs well with fluffy couscous or crusty bread to soak up the flavorful sauce.

Presentation advice

Present the Mizrahi Jewish-inspired Daube in a deep serving dish, allowing the rich, aromatic sauce to envelop the tender beef and vegetables. Garnish with a sprinkle of fresh parsley for a pop of color.