Beef Daube With Mustard, Herbs & White Wine

1. 1

   Slice onions in half lengthwise. Place cut side down and slice crosswise into very thin slices. Set aside.

2. 2

   In a large covered casserole, heat olive oil over moderate heat. When oil is hot, begin to brown the beef, carefully regulating the heat to avoid scorching the meat. Don't crowd the pan and brown meat on all sides in several batches, taking about 10 mins per batch to brown. Use tongs to avoid piercing the meat and transfer to a platter. Immediately season generously with s & p

3. 3

   Only a thin film of fat should remain (pour off any extra). Add the wine pouring all over the surface. Scrape up brown bits. Adjust heat to bring to a gentle simmer and cook, uncovered, until most of the wine has cooked off (about 7 mins). Whisk in the mustard.

4. 4

   Return beef and juices to the casserole. Add the tomatoes and liquid, the onions, garlic and bouquet garni. Cover and simmer over low heat until the beef is fork tender (2-3 hrs). Remove bouquet garni. With slotted spoon, transfer beef, onion and tomatoes to a platter. Boil sauce over high heat until reduced by about one third, about 10 mins. Return solids to the sauce, reheat gently and serve in warmed shallow soup bowls.

No additional tips available.