Boeuf en Daube
1 bottle white wine
2 bay leaves
sea salt, to taste
black pepper, to taste
1- 3 1/2 lb. rump roast
4 tablespoons olive oil
2 onions, sliced
2 garlic cloves, chopped
3 tablespoons flour, plus some for dusting meat
1-14 1/2 oz. chopped tomatoes in juice
1 cup Mediterranean Black olives, pitted
1 tablespoon capers, rinsed and drained
zest of 1 orange
5 oz. cremini mushrooms, stems removed
8 oz. carrots, peeled and chopped into 2 inch pieces
1 bunch flat leaf parsley, chopped
Combine the wine, bay leaves, salt and pepper in non reactive bowl; add rump roast and cover. Refrigerate overnight to marinate, turning from time to time.
Remove roast from marinade and pat dry. Retain marinade.
Heat 2 tablespoon olive oil in large dutch oven over medium low heat. Add onions and garlic and saute gently for 8 minutes. Sprinkle with flour and mix well, then pour in marinade a little at a time, continue stirring until all marinade has been stirred in, add tomatoes, loives, capers and orange zest, bring to simmer.
Heat oven to 275 degrees
Heat the remaining 2 tablespoons of olive oil in large skillet over high heat. Dust beef lightly with flour and brown on all sides.
Transfer the beef to the dutch oven, ladle some of liquid to skillet to deglaze and pour into dutch oven. Cover and place in oven for 2 hours.
When the 2 hours are up, add carrots and mushrooms and bake covered an additional hour.
To serve , lift beef from dutch oven and slice beef thickly. Stir in parsley and check seasonings. Plate beef and spoon sauce and vegetables over beef.