Boeuf en Daube
Provençal beef shin marinated overnight in red wine with orange zest and herbs, then braised slowly with smoked lardons, carrots and tomato until meltingly tender. Serves 6.
TOTAL TIME
16 hr 2 min
ACTIVE TIME
56 min
QUANTITY
5 pieces · ~3.35 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/16
Tools0/20
Ingredients0/16 gathered · 6 servings
1,500g
750ml
5g
3piece
6sprig
2piece
1tsp
1.5tsp
2piece
3piece
5clove
3tbsp
200g
2tbsp
300ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,500g | — | — | |
| 2 | | 750ml | — | — | |
| 3 | | 5g | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 6sprig | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1.5tsp | — | — | |
| 9 | | 2piece | — | — | |
| 10 | | 3piece | — | — | |
| 11 | | 5clove | — | — | |
| 12 | | 3tbsp | — | — | |
| 13 | | 200g | — | — | |
| 14 | | 2tbsp | — | — | |
| 15 | | 300ml | — | — | |
| 16 | | 15g | — | — |
Tools22 items
Procedure60 steps
1 of 60
The day before, lay the beef shin on the tray.
Beef shin · 1,500 g⏱ 10s
ResultBeef shin2 of 60
Cut it into 5 cm chunks, trimming off any thick sinew.
⏱ 4 min
ResultBeef chunks4 of 60
Pour the wine over.
Red wine · 750 ml
⏱ 20s
ResultBeef in wine5 of 60
Add a wide strip of pared orange zest, about 5 g.
Orange zest · 5 g⏱ 5s
ResultBeef with orange6 of 60
Add the bay leaves.
Bay leaves · 3 piece⏱ 5s
ResultBeef with bay7 of 60
Add the thyme sprigs.
Fresh thyme · 6 sprig⏱ 5s
ResultBeef with thyme8 of 60
Add the cloves.
Cloves · 2 piece⏱ 5s
ResultBeef with cloves9 of 60
Add the peppercorns and stir so all the beef is submerged.
Black peppercorns · 1 tsp
⏱ 20s
ResultDaube marinade10 of 60
Cover the bowl with cling film.
⏱ 10s
11 of 60
Put it in the fridge.
⏱ 10s
ResultDaube marinade12 of 60
Marinate for at least 12 hours, or overnight.
⏱ 12 hr
ResultMarinated beef13 of 60
Take the bowl out of the fridge and uncover it.
⏱ 10s
ResultMarinated beef14 of 60
Lift the beef onto the tray, leaving the marinade and aromatics in the bowl.
⏱ 1 min
ResultMarinated beefused in step 4415 of 60
Pat the beef dry with kitchen paper.
⏱ 1 min 30s
ResultDried beef chunks17 of 60
Lay the onions on the chopping board.
Yellow onion · 2 piece
⏱ 5s
ResultYellow onion18 of 60
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves21 of 60
Lay the carrots on the board.
Carrots · 3 piece⏱ 5s
ResultCarrots25 of 60
Lay the garlic cloves on the chopping board.
Garlic clove · 5 clove⏱ 5s
ResultGarlic clove26 of 60
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves29 of 60
Turn the oven to 150 °C (130 °C fan).
⏱ 15 min
30 of 60
Pour the olive oil into the large flameproof casserole.
Extra-virgin olive oil · 3 tbsp
⏱ 5s
ResultExtra-virgin olive oil31 of 60
Heat over a medium-high heat.
⏱ 1 min 30s
ResultHot oil33 of 60
Brown for about 6 minutes, turning, until dark on all sides.
⏱ 6 min
ResultFirst browned beef36 of 60
Brown it the same way.
⏱ 6 min
ResultSecond browned beef38 of 60
Add the lardons and turn the heat to medium.
Smoked lardons · 200 gBeef dripping · step 37⏱ 10s
ResultLardons in fat39 of 60
Fry for about 5 minutes, until golden.
⏱ 5 min
ResultGolden lardons41 of 60
Cook for about 8 minutes, stirring, until softened.
⏱ 8 min
ResultSoftened vegetables42 of 60
Add the garlic and stir for a minute.
⏱ 1 min
ResultVegetables and garlic43 of 60
Stir in the tomato purée and cook for a minute.
Tomato purée · 2 tbsp⏱ 1 min 30s
ResultDaube base44 of 60
Pour in the marinade with its aromatics and scrape up the browned bits.
⏱ 30s
ResultBase and marinade45 of 60
Add the stock.
Beef stock · 300 ml⏱ 10s
ResultDaube liquor46 of 60
Add the rest of the salt.
Salt · 0.5 tsp⏱ 5s
ResultSeasoned liquor48 of 60
Bring to a simmer.
⏱ 5 min
ResultSimmering daube49 of 60
Cover with the lid.
⏱ 5s
50 of 60
Using oven gloves, put the casserole in the oven.
⏱ 10s
ResultSimmering daube51 of 60
Braise for 3 hours, until the beef is very tender and falls apart when pressed.
⏱ 3 hr
ResultBraised daube52 of 60
Using oven gloves, take the casserole out.
⏱ 10s
ResultBraised daube53 of 60
Lift off the lid and fish out the bay leaves, thyme stalks and orange zest onto a small plate.
⏱ 40s
ResultDaube without aromaticsused in step 5554 of 60
Throw them away.
⏱ 5s
55 of 60
Tilt the casserole and spoon the fat off the surface into a second small bowl.
⏱ 1 min
ResultFinished daubeused in step 6056 of 60
Throw the fat away once cool.
⏱ 5s
57 of 60
Lay the parsley on the board.
Flat-leaf parsley · 15 g⏱ 5s
ResultFlat-leaf parsley60 of 60
Scatter the parsley over and serve from the casserole.
⏱ 10s
ResultBoeuf en DaubeTotal Time16 hr 2 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,500 g | The day before, lay the beef shin on the tray.⏱ 10sResultBeef shin | |
| 2 | — | | Cut it into 5 cm chunks, trimming off any thick sinew.⏱ 4 minResultBeef chunks |
| 3 | Beef chunksstep 2 | | Put the beef in the large bowl.⏱ 20sResultBeef chunks |
| 4 | 750 ml | | Pour the wine over.⏱ 20sResultBeef in wine |
| 5 | 5 g | | Add a wide strip of pared orange zest, about 5 g.⏱ 5sResultBeef with orange |
| 6 | 3 piece | | Add the bay leaves.⏱ 5sResultBeef with bay |
| 7 | 6 sprig | | Add the thyme sprigs.⏱ 5sResultBeef with thyme |
| 8 | 2 piece | | Add the cloves.⏱ 5sResultBeef with cloves |
| 9 | 1 tsp | | Add the peppercorns and stir so all the beef is submerged.⏱ 20sResultDaube marinade |
| 10 | — | | Cover the bowl with cling film.⏱ 10s |
| 11 | — | | Put it in the fridge.⏱ 10sResultDaube marinade |
| 12 | — | | Marinate for at least 12 hours, or overnight.⏱ 12 hrResultMarinated beef |
| 13 | — | | Take the bowl out of the fridge and uncover it.⏱ 10sResultMarinated beef |
| 14 | Marinated beefstep 13 | | Lift the beef onto the tray, leaving the marinade and aromatics in the bowl.⏱ 1 minResultMarinated beefused in step 44 |
| 15 | — | | Pat the beef dry with kitchen paper.⏱ 1 min 30sResultDried beef chunks |
| 16 | 1 tsp | Season with 1 teaspoon of the salt.⏱ 15sResultSalted beef chunksused in step 32 | |
| 17 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 18 | Yellow onionstep 17 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 19 | Peeled onion halvesstep 18 | | Chop them roughly.⏱ 3 minResultChopped onion |
| 20 | Chopped onionstep 19 |  | Put the onion in the medium bowl.⏱ 5sResultChopped onion |
| 21 | 3 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 22 | Carrotsstep 21 |  | Peel the carrots⏱ 1 minResultPeeled carrots |
| 23 | Peeled carrotsstep 22 | | Slice them into thick rounds.⏱ 1 minResultSliced Carrots |
| 24 | Sliced Carrotsstep 23 | | Add them to the onion.⏱ 5sResultOnion and carrotused in step 40 |
| 25 | 5 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 26 | Garlic clovestep 25 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 27 | Peeled garlic clovesstep 26 | | Slice the garlic.⏱ 45sResultSliced garlic |
| 28 | Sliced garlicstep 27 | | Put the garlic in the small bowl.⏱ 5sResultSliced garlicused in step 42 |
| 29 | — | | Turn the oven to 150 °C (130 °C fan).⏱ 15 min |
| 30 | 3 tbsp | | Pour the olive oil into the large flameproof casserole.⏱ 5sResultExtra-virgin olive oil |
| 31 | — | | Heat over a medium-high heat.⏱ 1 min 30sResultHot oil |
| 32 | Salted beef chunksstep 16 | | Add half the beef, in one layer.⏱ 30sResultFirst beef searing |
| 33 | — | | Brown for about 6 minutes, turning, until dark on all sides.⏱ 6 minResultFirst browned beef |
| 34 | First browned beefstep 33 |  | Lift onto the plate.⏱ 20sResultFirst browned beef |
| 35 | Beef fatstep 34 | | Brown the rest of the beef.⏱ 30sResultSecond beef searing |
| 36 | — | | Brown it the same way.⏱ 6 minResultSecond browned beef |
| 37 | Second browned beefstep 36 | | Add it to the plate.⏱ 20sResultBeef drippingused in step 47 |
| 38 | 200 g | | Add the lardons and turn the heat to medium.⏱ 10sResultLardons in fat |
| Beef drippingstep 37 | |||
| 39 | — | | Fry for about 5 minutes, until golden.⏱ 5 minResultGolden lardons |
| 40 | Onion and carrotstep 24 | | Add the onion and carrot.⏱ 10sResultLardons and vegetables |
| 41 | — | | Cook for about 8 minutes, stirring, until softened.⏱ 8 minResultSoftened vegetables |
| 42 | Sliced garlicstep 28 | | Add the garlic and stir for a minute.⏱ 1 minResultVegetables and garlic |
| 43 | 2 tbsp | | Stir in the tomato purée and cook for a minute.⏱ 1 min 30sResultDaube base |
| 44 | Marinated beefstep 14 | | Pour in the marinade with its aromatics and scrape up the browned bits.⏱ 30sResultBase and marinade |
| 45 | 300 ml | | Add the stock.⏱ 10sResultDaube liquor |
| 46 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSeasoned liquor |
| 47 | Browned beef chunksstep 37 | | Return the beef and its juices.⏱ 20sResultBeef in liquor |
| 48 | — | | Bring to a simmer.⏱ 5 minResultSimmering daube |
| 49 | — | | Cover with the lid.⏱ 5s |
| 50 | — | | Using oven gloves, put the casserole in the oven.⏱ 10sResultSimmering daube |
| 51 | — | | Braise for 3 hours, until the beef is very tender and falls apart when pressed.⏱ 3 hrResultBraised daube |
| 52 | — | | Using oven gloves, take the casserole out.⏱ 10sResultBraised daube |
| 53 | Braised daubestep 52 | | Lift off the lid and fish out the bay leaves, thyme stalks and orange zest onto a small plate.⏱ 40sResultDaube without aromaticsused in step 55 |
| 54 | — | | Throw them away.⏱ 5s |
| 55 | Daube without aromaticsstep 53 | | Tilt the casserole and spoon the fat off the surface into a second small bowl.⏱ 1 minResultFinished daubeused in step 60 |
| 56 | — | | Throw the fat away once cool.⏱ 5s |
| 57 | 15 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 58 | Flat-leaf parsleystep 57 | | Chop the leaves finely.⏱ 40sResultFinely chopped parsley |
| 59 | Finely chopped parsleystep 58 | | Put them in the small bowl.⏱ 5sResultFinely chopped parsley |
| 60 | Finished daubestep 55 | | Scatter the parsley over and serve from the casserole.⏱ 10sResultBoeuf en Daube |
| Finely chopped parsleystep 59 | |||
| Total Time | 16 hr 2 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 624kcal | |
| 51g | |
| 30g | |
| 10g | |
| 13g | |
| 7g | |
| 2g | |
| 1,316mg |
Ingredients0/16
Tools0/20
Recipe
Boeuf en Daube
Provençal beef shin marinated overnight in red wine with orange zest and herbs, then braised slowly with smoked lardons, carrots and tomato until meltingly tender. Serves 6.
What you’ll doYou will marinate chunks of beef shin overnight in red wine with orange zest, bay, thyme, cloves and peppercorns. Brown the drained beef in two batches, fry lardons, onion, carrot and garlic, add tomato purée, the marinade and stock, and return the beef. Braise covered at 150 °C for 3 hours, lift out the aromatics, skim off the fat and finish with parsley.
Serves6
Total16 hr 2 min
LevelMedium
Ingredients
- Beef shin1,500 g
- Red wine750 ml
- Orange zest5 g
- Bay leaves3 piece
- Fresh thyme6 sprig
- Cloves2 piece
- Black peppercorns1 tsp
- Salt1.5 tsp
- Yellow onion2 piece
- Carrots3 piece
- Garlic clove5 clove
- Extra-virgin olive oil3 tbsp
- Smoked lardons200 g
- Tomato purée2 tbsp
- Beef stock300 ml
- Flat-leaf parsley15 g
Tools
Pot lidSpoonTongsGarlic bowl (small bowl)Finished daube bowl (small bowl)Parsley bowl (small bowl)OvenSmall plateChef's knifeMedium bowlLarge bowlCling filmSlotted spoonCasseroleWooden spoonRefrigeratorTrayPeelerPlateKitchen paperOven gloveChopping board
Method
1
The day before, lay the beef shin on the tray.
10sTrayBeef shin · 1,500 g
2
Cut it into 5 cm chunks, trimming off any thick sinew.
4 minTray, Chefs knife
3
Put the beef in the large bowl.
20sLarge bowlBeef chunks · step 2
4
Pour the wine over.
20sLarge bowlRed wine · 750 ml
5
Add a wide strip of pared orange zest, about 5 g.
5sLarge bowlOrange zest · 5 g
6
Add the bay leaves.
5sLarge bowlBay leaves · 3 piece
7
Add the thyme sprigs.
5sLarge bowlFresh thyme · 6 sprig
8
Add the cloves.
5sLarge bowlCloves · 2 piece
9
Add the peppercorns and stir so all the beef is submerged.
20sLarge bowl, SpoonBlack peppercorns · 1 tsp
10
Cover the bowl with cling film.
10sLarge bowl, Cling film
11
Put it in the fridge.
10sLarge bowl, Refrigerator
12
Marinate for at least 12 hours, or overnight.
12 hrLarge bowl
13
Take the bowl out of the fridge and uncover it.
10sLarge bowl, Refrigerator, Cling film
14
Lift the beef onto the tray, leaving the marinade and aromatics in the bowl.
Result · Marinated beef · used in step 44
1 minTray, TongsMarinated beef · step 13
15
Pat the beef dry with kitchen paper.
1 min 30sTray, Kitchen paper
16
Season with 1 teaspoon of the salt.
Result · Salted beef chunks · used in step 32
15sTraySalt · 1 tsp
17
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
18
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 17
19
Chop them roughly.
3 minChopping board, Chefs knifePeeled onion halves · step 18
20
Put the onion in the medium bowl.
5sMedium bowlChopped onion · step 19
21
Lay the carrots on the board.
5sChopping boardCarrots · 3 piece
22
Peel the carrots
1 minChopping board, PeelerCarrots · step 21
23
Slice them into thick rounds.
1 minChopping board, Chefs knifePeeled carrots · step 22
24
Add them to the onion.
Result · Onion and carrot · used in step 40
5sMedium bowlSliced Carrots · step 23
25
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 5 clove
26
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 25
27
Slice the garlic.
45sChopping board, Chefs knifePeeled garlic cloves · step 26
28
Put the garlic in the small bowl.
Result · Sliced garlic · used in step 42
5sGarlic bowl (small bowl)Sliced garlic · step 27
29
Turn the oven to 150 °C (130 °C fan).
150°C15 minOven
30
Pour the olive oil into the large flameproof casserole.
5sCasseroleExtra-virgin olive oil · 3 tbsp
31
Heat over a medium-high heat.
1 min 30sCasserole
32
Add half the beef, in one layer.
30sCasserole, TongsSalted beef chunks · step 16
33
Brown for about 6 minutes, turning, until dark on all sides.
6 minCasserole, Tongs
34
Lift onto the plate.
20sPlate, TongsFirst browned beef · step 33
35
Brown the rest of the beef.
30sCasserole, TongsBeef fat · step 34
36
Brown it the same way.
6 minCasserole, Tongs
37
Add it to the plate.
Result · Beef dripping · used in step 47
20sPlate, TongsSecond browned beef · step 36
38
Add the lardons and turn the heat to medium.
10sCasseroleSmoked lardons · 200 g
39
Fry for about 5 minutes, until golden.
5 minCasserole, Wooden spoon
40
Add the onion and carrot.
10sCasseroleOnion and carrot · step 24
41
Cook for about 8 minutes, stirring, until softened.
8 minCasserole, Wooden spoon
42
Add the garlic and stir for a minute.
1 minCasseroleSliced garlic · step 28
43
Stir in the tomato purée and cook for a minute.
1 min 30sCasserole, Wooden spoonTomato purée · 2 tbsp
44
Pour in the marinade with its aromatics and scrape up the browned bits.
30sCasserole, Wooden spoonMarinated beef · step 14
45
Add the stock.
10sCasseroleBeef stock · 300 ml
46
Add the rest of the salt.
5sCasseroleSalt · 0.5 tsp
47
Return the beef and its juices.
20sCasserole, TongsBrowned beef chunks · step 37
48
Bring to a simmer.
5 minCasserole
49
Cover with the lid.
5sCasserole, Pot lid
50
Using oven gloves, put the casserole in the oven.
10sCasserole, Oven, Oven glove
51
Braise for 3 hours, until the beef is very tender and falls apart when pressed.
3 hrCasserole
52
Using oven gloves, take the casserole out.
10sCasserole, Oven, Oven glove
53
Lift off the lid and fish out the bay leaves, thyme stalks and orange zest onto a small plate.
Result · Daube without aromatics · used in step 55
40sSmall plate, Pot lid, TongsBraised daube · step 52
54
Throw them away.
5sSmall plate
55
Tilt the casserole and spoon the fat off the surface into a second small bowl.
Result · Finished daube · used in step 60
1 minFinished daube bowl (small bowl), SpoonDaube without aromatics · step 53
56
Throw the fat away once cool.
5sFinished daube bowl (small bowl)
57
Lay the parsley on the board.
5sChopping boardFlat-leaf parsley · 15 g
58
Chop the leaves finely.
40sChopping board, Chefs knifeFlat-leaf parsley · step 57
59
Put them in the small bowl.
5sParsley bowl (small bowl)Finely chopped parsley · step 58
60
Scatter the parsley over and serve from the casserole.
Result · Boeuf en Daube
10sCasseroleFinished daube · step 55Finely chopped parsley · step 59
Printed 7 October 2026