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Daube, comes from daubière, the French name for a covered casserole dish. There are many variations of beef stew throughout France with each different based on the region and dating back centuries. Ours is based off a traditional Provençal recipe with herbs from the region and sun-dried tomatoes that is braised for several hours (our will be Sous Vide overnight).
Oxtail is one
of our favorite cuts of beef and perfect for this recipe (a chuck is just too
ordinary!). It is high in connective
tissue requiring a long cooking time to break down the collagen to turn it to gelatin, but
the result is a tender and beefy flavored meet.
In the 19th century,
the French beef cut classification ranked beef tail as Premiere
Categorie (first category), illustrating the changing tastes and eating
habits over time.
We will be cooking the
Oxtail Sous Vide with a Mirepoix
(onion, carrots, and celery), Herbes de Provence, Sun Dried Tomatoes, and Cognac. The Daube Provençal will be served with pomme puree and Haricot Verts, or simply known as Mashed Potatoes and Green Beans to most Americans.
Time to Cook: 30 min.
Cook by Day: Monday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.
*Menu items subject to slight variation based on the
availability of fresh ingredients; Picture is not necessarily representative of
Meal Contains (including add-ons): Milk, Wheat, Tree Nuts. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items: