Daube

• The meat you use for this dish could just as well be chuck or clod, but I had a brisket hanging in my dry-aging cabinet for 30 days, ready to be used. I cut 800 grams of the meat into small pieces, and the rest was minced.
• The small pieces of meat were used for this dish.
• I used a Dutch oven for this dish that couldn't be used on the stovetop. Therefore, the meat was browned in a frying pan first. It's important to get a good sear on the meat before it goes into the Dutch oven, so it was fried in two batches in a mixture of oil/ghee (butter) on a scorching hot pan. Adding too much meat to the pan at once lowers the temperature too much, causing it to "boil" rather than fry.
• Once the first half of the meat is well browned on both sides, season it with salt and pepper and transfer it to the Dutch oven, while the rest is browned.
• Meanwhile, peel parsnips, parsley roots, carrots, onions, potatoes, and garlic. Cut them into large chunks, preferably so that everything (except the garlic) is about the same large size. This prevents the ingredients from boiling down and becoming mushy.
• Take the rest of the meat off the pan and give your bacon a bit of sear. Remove it from the pan and add it to the Dutch oven, but keep the fat in the pan.
• Add tomato paste along with all the root vegetables. Give everything a slight sear and add the flour, stirring well.
• Add red wine and fresh thyme and let it boil for 5 minutes, stirring well to dissolve the flour into the liquid.
• Transfer everything to the Dutch oven. Add thyme and stir well in the Dutch oven.
• Now add the stock until all the meat is covered.
• Put the lid on the Dutch oven and cook for one hour at 180 degrees Celsius (356 degrees Fahrenheit) convection oven.
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• 15 minutes before the meat is done, place washed and dried kale on a baking tray lined with parchment paper.
• Sprinkle it with a bit of oil and place it in the oven on top of the Dutch oven.
• Remove it when it starts to get a bit of color, it takes 8-12 minutes.
• Season it with salt and pepper and it's ready to serve.
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• Since there is flour in the liquid, it thickens on its own as it cooks in the oven.
• This means the dish is ready to serve.
• Put the food in a deep plate and sprinkle kale on top.
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