I love the history. I started making daube just after college - I still have the crinkled old magazine page with the recipe. Will make this for the chilly, rainy week ahead. Thank you Jamie!
Your butchers response reminded me the time I asked one of the butchers at Costco (yes, I know) why they didn’t sell short ribs and the reply I got was “no one wants short ribs”, which left me shaking my head because short ribs are on nearly every restaurant menu here in Charlotte NC. (But the Costco in Honolulu was selling them around that time).
Thanks for the recipe…I’ve never made a Beouf Stew with white wine. Sounds interesting.
I absolutely love your recipes! I bought Orange Appeal for a friend and regret not keeping a copy for myself but will repurchase. I have an ancestral home in the Appennini of Tuscany where I go every summer. I hope to be able to come visit your hotel in France on one of my trips to Europe. Thank you again for all you do and your generosity in sharing your life and passions!
I started it yesterday, because, well, I didn’t start it soon enough for yesterday’s dinner. So while I browned the pork chops for dinner, I cut up a pot roast and got this underway as well.
I went as far as braising the meat, then cooled and refrigerated it. (It was a bone-in pot roast. When I prepped the meat, there was meat on the bone that I couldn’t get off easily, so I browned it with the rest and left it in).
Today, when we came home from a day in the snow, I heated it back up, added the carrots and finished it. Noodles cooked while I tended to some other things.
Wow. In France they butcher their meat differently, according to the season? This ... delights me, actually. (I speak as a Brit in California, who after a decade has still not entirely grown accustomed to the wholly different ways that Americans butcher their meat...)
If you tell your printer to print it, it will. The spacing not perfect page to page, but it worked enough to have on my kitchen counter while I worked.
I love the history. I started making daube just after college - I still have the crinkled old magazine page with the recipe. Will make this for the chilly, rainy week ahead. Thank you Jamie!
I cannot wait for you to make it!
Making this wonderful dish for the second time in a week! Thank you!!!
WoW! I’m so happy you love it!
Your butchers response reminded me the time I asked one of the butchers at Costco (yes, I know) why they didn’t sell short ribs and the reply I got was “no one wants short ribs”, which left me shaking my head because short ribs are on nearly every restaurant menu here in Charlotte NC. (But the Costco in Honolulu was selling them around that time).
Thanks for the recipe…I’ve never made a Beouf Stew with white wine. Sounds interesting.
Your butcher is right, there are seasons for everything, including recipes!
And this is great right now!
Thank you, Jamie, what a delightful recipe. This will be our Sunday lunch!
Great! Let me know how it comes out!
Delicious! Perfect comfort food for the cold N Florida weather that we’re having. I added one peeled turnip, a great addition. And some peas.
I cannot wait to make this. I really enjoy the background you write with your dishes.
I absolutely love your recipes! I bought Orange Appeal for a friend and regret not keeping a copy for myself but will repurchase. I have an ancestral home in the Appennini of Tuscany where I go every summer. I hope to be able to come visit your hotel in France on one of my trips to Europe. Thank you again for all you do and your generosity in sharing your life and passions!
Oh, my!
This was delicious!
I started it yesterday, because, well, I didn’t start it soon enough for yesterday’s dinner. So while I browned the pork chops for dinner, I cut up a pot roast and got this underway as well.
I went as far as braising the meat, then cooled and refrigerated it. (It was a bone-in pot roast. When I prepped the meat, there was meat on the bone that I couldn’t get off easily, so I browned it with the rest and left it in).
Today, when we came home from a day in the snow, I heated it back up, added the carrots and finished it. Noodles cooked while I tended to some other things.
Oh my goodness. It was wonderful.
And so easy.
This makes me sooooo happy 😃
Wow. In France they butcher their meat differently, according to the season? This ... delights me, actually. (I speak as a Brit in California, who after a decade has still not entirely grown accustomed to the wholly different ways that Americans butcher their meat...)
I also asked to buy frankfurters (usually reserved for choucroute) in the summer and he said the same thing to me 😂
I wish there was a print option
I’ll have to look into that. I’m new at this!
If you tell your printer to print it, it will. The spacing not perfect page to page, but it worked enough to have on my kitchen counter while I worked.
I have to see if there’s an option in substack for recipes. If not I usually copy and paste recipes into a word doc and print that out.
A perfect cold weather recipe!
Thank you. This will be the dish today as we are waiting for a new snowstorm!
Stay safe! This is a great dish for this weather!