Daube De Boeuf On Bacon Polenta

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Daube de boeuf on bacon polenta. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Daube de boeuf on bacon polenta is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Daube de boeuf on bacon polenta is something which I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Daube de boeuf on bacon polenta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Daube de boeuf on bacon polenta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Daube de boeuf on bacon polenta is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Daube de boeuf on bacon polenta estimated approx 3 hr 15 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Daube de boeuf on bacon polenta using 21 ingredients and 7 steps. Here is how you cook it.

I was a little hesitant to post this dish as daube de boeuf, but changed my mind after surfing the 'net and finding about 10 (sometimes very) different ways to make it. Just because something's classic doesn't mean it's not open to interpretation, right? Anyway, for mine I paired the stew with creamy bacon polenta. It was originally going to be plain ol' creamy polenta, but it occured to me it'd be even tastier with a little bacon. And it was. Most things are tastier with a little bacon.

Ingredients and spices that need to be Get to make Daube de boeuf on bacon polenta:

1. Daube de boeuf
2. 6 strips bacon
3. 6 small whole carrots, peeled (or 2 cups roughly chopped)
4. 1 leek, chopped into 1 cm strips
5. 1 cup AP flour
6. 1 kg beef chuck, cut into 2 cm cubes
7. 1 onion, chopped
8. 2 cloves garlic, crushed and chopped
9. 1/4 cup tomato paste
10. 1 tbsp herbes de Provence
11. 1/4 cup brandy
12. 1 1/2 cup dry red wine
13. 1 cup chicken stock
14. 1 cinnamon stick
15. Peel from 1/2 large orange (2 cm wide strips)
16. 1 bay leaf
17. Bacon polenta
18. 2 cups whole milk
19. 2 cups water
20. 1 cup polenta
21. 1/2 cup grated parmesan

Instructions to make to make Daube de boeuf on bacon polenta

1. Preheat your oven to 350 F. Fry the bacon in a large pot on medium heat until the fat has rendered and the strips have crisped. Remove the bacon and all but 3 tbsp bacon grease.
2. Add a heap tbsp butter to the pot and add the carrots. Fry them for about 2 minutes, just until they start to brown. Throw in the leek and fry an additional minute to soften. Remove both from the pot and set aside.
3. In a large mixing bowl, combine the flour with a couple of pinches of salt and a few grinds of black pepper. Season the meat with salt and pepper and toss it in the flour to coat. Shake off the excess flour and sear the meat in the pot until the cubes are evenly browned. Remove the meat.
4. Add the onion and garlic to the pot. If needed, add another tbsp butter. Fry for 1 minute just until fragrant, then stir in the tomato paste and herbes de Provence. Cook about 2 minutes, then add the brandy. Let most of the alcohol cook off, then pour in the wine to deglaze. Add the stock, cinnamon stick, orange peel and bay leaf. Throw in a good pinch of salt and several grinds of black pepper. Cover, and put in the oven for 2 hours.
5. Pull out the pot and check the beef. It should be cooked and almost tender. Return the carrots and leeks to the pot. Put the lid back on and return the pot to the oven for a final 30 to 45 minutes. Don't forget to pull out the cinnamon stick, orange zest and bay leaf, and check the seasoning before serving.
6. To make the polenta, add the milk and water to a medium pot along with a pinch of salt. Bring to a simmer on medium heat, then slowly add the polenta. Whisking constantly, cook until the polenta is thickened but still just slightly runny. Stir in a few grinds of black pepper as well as the parmesan.
7. Chop the bacon into small bits and stir it into the polenta. Serve with a generous topping of the stew.

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