Just thought you should all know that I have been making my first daube since Monday, and it should be ready to eat tomorrow night. Inspired by Sabena’s daube and the low price on short ribs at Western Beef, I decided to try an elaborate recipe from the excellent Artisanal cookbook.

So far, I have only made the marinade and put it on the beef (that was on Monday). I sauteed onion, celery, and carrots, then added a head of garlic, a magnum of Burgundy and a cup of port. Tonight, when I get my new saucier, I’ll spend five hours finishing the recipe, at which point it will be probably be 1 am, and we’ll have to eat it tomorrow (which is fine, because apparently daubes, like stews, are better after a day in the refrigerator). I’ll keep you posted and add pictures soon!