Beef and White Wine Daube
Patricia Wells first sampled this wonderfully fragrant Provençal daube on the narrow first-floor terrace of Le Vaccarès in Arles. In the stew, thin slices of beef are cooked with some of her favorite things: white wine, capers, anchovies, garlic, onions and tomatoes. The high acidity of these ingredients helps tenderize the beef as well as lighten the dish. The recipe, known as Broufado, as well as Boeuf aux Câpres, is an ancient one. It's a dish that takes well to reheating, tasting even better the second or third day. Wells likes to use a rather big, complex white wine that has enough body to deal with all the acidity of the capers and tomatoes as well as the fattiness of the beef.Plus: More Beef Recipes and Tips
Let the daube cool thoroughly, then cover and refrigerate for up to 2 days. Before reheating, scrape off any solidified fat. Cover and rewarm over moderate heat.
Serve the white wine used in the recipe. Otherwise, serve a young red, such as a Côtes du Rhône.