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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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How to Cook Everything; Mark Bittman. Ingredients:
8 garlic cloves, divided |
2 -3 lbs beef chuck, trimmed of surface fat and cut into 1 to 1 1/2 inch cubes |
1 large onion, coarsely chopped |
1 large carrot, peeled and cut into 1/4 inch thick rounds |
salt |
fresh ground black pepper |
1 tablespoon sherry wine |
1 cup red wine |
1/2 teaspoon minced fresh thyme leave |
1 bay leaf |
minced fresh parsley leaves, for garnish |
Directions:
1. Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours.
2. Place the meat mixture in a large saute pan over medium heat.
3. Bring to a boil; decrease heat, and cover.
4. Simmer gently until the meat is tender, 1 to 1 1/2 hours.
5. Uncover and boil the liquid to reduce it slightly if necessary.
6. Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.
7. Sprinkle with parsley and serve over rice, noodles, or with crusty bread.
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