Beef Daube is a classic French recipe for tougher cuts of beef cooked low and slow in the oven, in a delicious red wine sauce.
These beans are even better the next day; the recipe reheats well! An ideal make-ahead dish, served along with good bread and red wine. If you have a slow-cooker hanging around, this recipe is a good excuse to haul it out!
Make sure that, if the glasses you serve this in are thin, you give your guests a paper napkin to hold the glass with owing to the heat.
Red Wine is an alcoholic beverage made by pressing and fermenting red grapes. See main entry on Wine. Cooking Tips If you are adding wine to a bean dish, such as a cassoulet, remember that wine is acidic, and acids toughen bean skins, so the wine should be added only after the beans are boiled…
The 17th of April is World Malbec Day, to celebrate Malbec wine. It’s a full-bodied red wine, with a smooth and bold taste. 75% of the Malbec wine in the world comes from Argentina.