Daube of Beef

Daube of BeefFebruary into March still has time to let you eat those slow braised pieces of meat, before the lightness of spring arrives. This is one of those great dishes, that takes a cheaper piece of meat, slowly cooks it and then a flourish of stuff is thrown in at the end to add more flavour. Great with celeriac mash and green beans, this tastes better cooked the day before you eat it, but you don’t need to wait that long. This goes well with sautéed cabbage and potato and parsnip puree.


  • 600 to 900g rump steak, make sure they are in large pieces
  • 500g onions, nicely sliced
  • 4 cloves of garlic finely chopped
  • handful of parsley finely chopped
  • 8 salty anchovy fillets
  • 3 tablespoons of red wine vinegar
  • salt and pepper
  • some boiling water
  • 2 tablespoons of beef dripping

Preparation method

  1. Preheat the oven to 160c/325f/GM3
  2. Medium heat, put the casserole dish on the stove and melt half the dripping and cook the onions until they are soft and brown, about twenty minutes. In another frying pan fry the beef in batches so it takes on a nice brown colour.
  3. Add the beef to the cooked onions and pour on enough water to just cover the lot.  Put the lid on top and put it all in the oven for 1.5 to 2 hours, until it is cooked and the meat is nice and tender.
  4. Take it out and just before you serve add the garlic, parsley, anchovies, salt and pepper; stir the lot together with the red wine vinegar use the liquid as the sauce.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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