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1
Cook's Note: You can substitute noodles or steamed potatoes for serving instead of the Macaronade.
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2
Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight.
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3
Preheat the oven to 325 degrees F.
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4
Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels.
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5
Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp.
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6
Remove the bacon and set aside, reserving the fat.
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7
Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides.
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8
Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves.
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9
Add 2 cups water and sprinkle with salt and pepper.
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10
Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours.
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11
Check the daube every hour and add a little more water if needed.
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12
Remove the herbs and serve the daube (be sure to reserve the sauce) with the Macaronade.
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13
Preheat the oven to 350 degrees F. Grease a gratin dish.
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14
Cook the pasta in salted water according to the package's instructions for al dente.
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15
Drain and toss with the cheese and daube sauce.
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16
Place the pasta in the gratin dish, and top with the breadcrumbs, sprinkle with salt and pepper and dot with the butter.
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17
Bake 15 minutes and serve with the daube.
