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Serves : 4-6

How to Make It

Step 1    

Soak the anchovies in the milk for 10 minutes to soften and remove excess salt. Soak the capers in cold water for 10 minutes to remove excess salt.

Step 2    

In a large bowl, combine the tomatoes, onions, garlic and cornichons. Drain and rinse the anchovies and capers and add to the bowl. Add 1 teaspoon sea salt and toss with a wooden spoon to blend, lightly breaking up the tomatoes.

Step 3    

In a large nonreactive saucepan, simmer the wine to cook off the alcohol, about 10 minutes. Meanwhile, spread about one-third of the tomato mixture in a large, heavy, nonreactive flameproof casserole. Add the bay leaf and thyme sprig and set 2 pieces of beef on top. Season lightly with sea salt and pepper. Repeat with the remaining tomato mixture and beef to make 2 more layers. Pour in the simmered wine.

Step 4    

Cover and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer gently until the meat is very tender, about 4 hours. Check the daube from time to time, stirring the ingredients and distributing them well to keep the meat submerged; do not let the mixture boil. Discard the bay leaf and thyme. Serve with the Cheesy Semolina with Bay Leaf.

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