Beef and White Wine Daube

1. 1

   Soak the anchovies in the milk for 10 minutes to soften and remove excess salt.

2. 2

   Soak the capers in cold water for 10 minutes to remove excess salt.

3. 3

   In a large bowl, combine the tomatoes, onions, garlic and cornichons.

4. 4

   Drain and rinse the anchovies and capers and add to the bowl.

5. 5

   Add 1 teaspoon sea salt and toss with a wooden spoon to blend, lightly breaking up the tomatoes.

6. 6

   In a large nonreactive saucepan, simmer the wine to cook off the alcohol, about 10 minutes.

7. 7

   Meanwhile, spread about one-third of the tomato mixture in a large, heavy, nonreactive flameproof casserole.

8. 8

   Add the bay leaf and thyme sprig and set 2 pieces of beef on top.

9. 9

   Season lightly with sea salt and pepper.

10. 10

    Repeat with the remaining tomato mixture and beef to make 2 more layers.

11. 11

    Pour in the simmered wine.

12. 12

    Cover and bring to a simmer over moderate heat.

13. 13

    Reduce the heat to moderately low and simmer gently until the meat is very tender, about 4 hours.

14. 14

    Check the daube from time to time, stirring the ingredients and distributing them well to keep the meat submerged; do not let the mixture boil.

15. 15

    Discard the bay leaf and thyme.

16. 16

    Serve with the Cheesy Semolina with Bay Leaf.

* Per serving · 4 servings · Values may vary.