French Fridays with Dorie – Beef Daube with Carrots and Rigatoni

In a shocking act of forethought I made this dish last week. I knew that with Thanksgiving, Black Friday, our 4 day trip to MN, and getting back into the swing of things at work there would be no way I would have this done and blogged by Friday. So, yay me! But I can’t pat myself on the back too much since I haven’t even made the goat cheese mini puffs from two weeks ago yet. Le sigh.

I called the butcher to find out if they had beef cheeks in stock since that’s what the recipe originally called for but they said I would have to wait a week so I said “Chuck roast it is!” I’ll be interested to see how many of us can actually get the beef cheeks.

This recipe marked the maiden voyage of my newest Le Creuset piece – the braiser! I have wanted this one for awhile and I earned it by teaching a Learning to Love Le Creuset class with Bek last month. That is a topic I feel very qualified to teach! 🙂

This was another hands-off recipe that made the house smell great and allowed me to do lots of important things while it was braising away in the oven….like read blogs and catch up on The Walking Dead (things are going down in post-apocalyptic America people!) and paint my nails. We had some company over for dinner and they were kind enough to let me finish my photos before digging in. I would definitely make this again because it was easy and a real people pleaser. If you want to give it a try, I found a very similar Dorie recipe online here.

Hope everyone had a nice Thanksgiving! The dinner that I made was kind of a mixed bag. The meatloaf was outstanding and I would definitely recommend it (the link is in my previous post) but I’m not so sure about the Pumpkin Scalloped Potatoes. I think if I made those again I would definitely make them more saucy – they were kind of dry. And speaking of dry – I tried braising some turkey legs but I really overshot it on the time because they started out looking like this:

and ended up looking like this:

Well obviously not exactly like this but you get the idea. Whoopsie. Also my pie kind of sucked which was a real disappointment as I’m mostly into big holiday dinners for the dessert. I mean, it looked amazing, no?

But the flavor was really meh. I used the Holiday Pumpkin Tart (or pie) recipe from BFMHTY by Dorie and it just wasn’t my favorite. There were 3 tablespoons of rum in it and I think it overpowered everything else. It was a real bummer. Good thing Cassidy saved the day with a good old-fashioned Libby’s right off the can pie. The dinner we had at home on Sunday was delicious but that’s no surprise. I made the Sweet Potato Cream Cheese Swirl Pie from EmmyCooks and it was universally liked by the few of us who had room for dessert (that always includes me). Now I am off to find cute holiday cards for the exchange so wish me luck!

17 thoughts on “French Fridays with Dorie – Beef Daube with Carrots and Rigatoni

  1. Pingback: What’s Cooking: Late November, 2012 « Emmy Cooks

  2. Funny–I had the same problem with Dorie’s Caramel Pumpkin Pie from BFMHTY. I made it for Thanksgiving, and none of my guests took more than a bite of it. I don’t think rum belongs in pumpkin pie. No one wants to be mortified by their desserts on a holiday. Learned to stick with the classics this year. No experiments. Your daube looks great! Lucky friends.

  3. The daube was a big hit here too! Every dessert I’ve made with rum was a disappointment. I don’t try it anymore! Rum has its place (especially in hot mulled wine) but I’ve decided it doesn’t belong in desserts!

  4. Maggie, what a terrific Creuset braiser – the perfect piece of equipment for the Beef Daube! Your dinner looks fabulous and rigatoni are always wonderful for mopping up delicious sauce. It all looks and sounds terrific!

  5. That pie is gorgeous – sorry it wasn’t a hit. I like how adventurous you were with the holiday meal.
    I love that pan – I have a green one and it gets a lot of use (great for risotto!)

  6. Smile. I have most of my regular dinner guests well trained now to leave me alone for a few minutes while I get the pictures out of the way. I’d think the rigatoni would make a wondeful pasta for this as it would capture the lovely sauce so well.

  7. Who’s who and which guy is your husband? I am guessing the one who is sitting directly across from you??? Loved the “posed” picture, Maggie. My friends actually have fun being in my Blog (or, at least they say they do). No eye rolls or heavy sighs yet except for my girlfriend who said her hair looked like Phyllis Diller’s and she never would be in my Blog again. I think this daube was a winner, the sauce was tasty. Is that Fiestaware that you’re using? My Mom used Fiestaware when she got married and then handed it down to me. I bought up all the old Fiestaware in the midwest and my girls both have it also.

    • My husband is the joker on the left making the funny face. The other fellow with the stunning beard is our friend Ken & the lovely lady is our friend Cassidy. My dishes are actually Le Creuset & they might be my second favorite things in my collection (my #1 fave will always be my Flame 5.5qt Dutch Oven). I do love Fiestaware though, especially the pie plates!

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