{"id":6867,"date":"2014-10-24T20:00:43","date_gmt":"2014-10-24T19:00:43","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6867"},"modified":"2017-02-16T13:31:59","modified_gmt":"2017-02-16T12:31:59","slug":"daube-with-macaroni-st-gall-gratin","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6867\/daube-with-macaroni-st-gall-gratin\/","title":{"rendered":"James Whelan Butchers: Daube with Macaroni St Gall Gratin"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2014\/10\/Daube-with-Macaroni-St-Gall-Gratin.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-6868\" title=\"Daube with Macaroni St Gall Gratin\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2014\/10\/Daube-with-Macaroni-St-Gall-Gratin.jpg\" alt=\"Daube with Macaroni St Gall Gratin\" width=\"225\" height=\"169\" \/><\/a>As with beef Bourguignon, there are as many variations on the theme of daube as there are cooks in Provence. You can cook a daube with chunks of meat \u2014 shin would be good \u2014 or in the piece, pot-roast style. Here we have used the so-called housekeeper\u2019s cut, which is taken from the shoulder of the animal and is ideally suited to a long, slow braise in the oven while you get on with something else. The gratin is delicious.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2014\/10\/Daube-with-Macaroni-St-Gall-Gratin.pdf\">Daube with Macaroni St Gall Gratin &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li><span style=\"font-size: 13px;\">1.5 kg <a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6155\">housekeeper\u2019s cut<\/a>, rolled and tied<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 tablespoon plain flour<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 tablespoons extra virgin olive oil or Irish\u00a0<\/span><span style=\"font-size: 13px;\">rapeseed oil<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 x 400 g tin chopped tomatoes<\/span><\/li>\n<li><span style=\"font-size: 13px;\">500 ml beef or chicken stock<\/span><\/li>\n<li><span style=\"font-size: 13px;\">250 g macaroni<\/span><\/li>\n<li><span style=\"font-size: 13px;\">150 g St Gall cheese, grated<\/span><\/li>\n<\/ul>\n<p>for the marinade:<\/p>\n<ul>\n<li><span style=\"font-size: 13px;\">1 bottle red wine<\/span><\/li>\n<li><span style=\"font-size: 13px;\">100 ml brandy<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 tablespoons extra virgin olive oil or Irish\u00a0<\/span><span style=\"font-size: 13px;\">rapeseed oil<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 tablespoons red wine vinegar<\/span><\/li>\n<li><span style=\"font-size: 13px;\">3 onions, halved and sliced<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 carrots, sliced<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 stick celery, sliced<\/span><\/li>\n<li><span style=\"font-size: 13px;\">4 cloves garlic, sliced<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 bay leaves<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 orange, juice and zest, in strips<\/span><\/li>\n<li><span style=\"font-size: 13px;\">6 black peppercorns<\/span><\/li>\n<li><span style=\"font-size: 13px;\">6 allspice berries<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 cinnamon sticks<\/span><\/li>\n<li><span style=\"font-size: 13px;\">2 sprigs fresh thyme<\/span><\/li>\n<li><span style=\"font-size: 13px;\">1 teaspoon fine sea salt<\/span><\/li>\n<\/ul>\n<div>Serves 6<\/div>\n<h2>To Cook<\/h2>\n<p>Put the beef in a large bowl with all the marinade ingredients. Leave to marinate overnight. Preheat the oven to 140\u00b0 C\/fan 120\u00b0 C\/gas mark 1. Lift the marinated meat from the bowl and pat dry with kitchen paper. Dust it thoroughly with the flour. Heat the oil in a casserole and brown the meat all over, turning it a couple of times. Add the tomatoes and stock and stir well. Add the marinade with the vegetables. Bring to a simmer, cover and transfer to the oven. Cook slowly for about three hours, after which it will be beautifully tender. Remove the meat from the cooking liquid, cover it with foil and keep warm. Strain the liquid, skim the fat from the surface and boil to reduce by half. Meanwhile, cook the macaroni until just short of al dente. Add the macaroni and half the cheese to the cooking liquid and season with salt and pepper. Sprinkle the remaining cheese on top, turn the oven up to 180\u00b0 C\/fan 160\u00b0 C\/gas mark 4 and reheat for 10\u201315 minutes. Heat under the grill for a few minutes to brown the top of the gratin. Slice the meat and serve with the macaroni, making sure that everyone gets some of the crisp topping.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As with beef Bourguignon, there are as many variations on the theme of daube as there are cooks in Provence. You can cook a daube with chunks of meat \u2014 shin would be good \u2014 or in the piece, pot-roast style. Here we have used the so-called housekeeper\u2019s cut, which is taken from the shoulder [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[566,858,856,859,145,48,47,857,569,860],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"As with beef Bourguignon, there are as many variations on the theme of daube as there are cooks in Provence. 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