Crushed beef daube for early September (Daube de la Saint-André) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 272) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried cornmeal porridge cakes in the style of Gascony (Armottes)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating overnight. Can substitute pancetta for ventrèche.

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