Jacqueline Priaulet's daube (Boeuf en daube de Jacqueline Priaulet) from French Farmhouse Cookbook by Susan Herrmann Loomis

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

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

    Allow beef to marinate for 6-8 hours.

  • sscholl on July 08, 2020

    Wow, this was really amazing! The fennel seeds make it. I didn’t have orange peel so used a splash of orange juice each time. I served it with rice. I want to try Georgeann Brennan’s version but this will be hard to beat.

  • sscholl on July 08, 2020

    Wow, this was really amazing! The fennel seeds make it. I didn’t have orange peel so used a splash of orange juice each time. I served it with rice. I want to try Georgeann Brennan’s version but this will be hard to beat.

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