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Chef Don's
Favorite Beef Recipes
Sirloin of Beef Daube
Serves 4
2 lbs. Sirloin Roast, trimmed and cubed
12 cloves Garlic, sliced
2 tsp. Salt, divided
1 tsp. Pepper, divided
1 1/2 cups Dry Red Wine
3/4 cup Beef Stock
2 cups Carrots, chopped
2 cups Onion, chopped
2 Plum Tomato, chopped
2 tsp. Tomato Paste
1 tsp. Rosemary, chopped
1 tsp. Thyme, chopped
dash Cloves, ground
1 Bay Leaf, large
Preheat oven to 300°. Heat oil in a oven safe pot over
low heat. Add garlic; cook 5 minutes or until garlic is fragrant,
stirring occasionally. Remove garlic with a slotted spoon, and set
aside. Increase heat to medium-high. Add beef to pan; sprinkle with
half the salt and pepper. Sear the beef, browning on all sides. Remove
beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen
browned bits. Add garlic, beef, and the remaining ingredients and bring
to a boil. Cover and bake at for 2 ½ hours or until beef
is tender. Discard bay leaf. Serve over noodles.
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