The difference between a Daube (cooking method) and a beef Burgundy is that the meat has to be marinated.

It is a fairly old traditional French dish but I guarantee it is very, very good. It is prepared with red wine of course ( much less than for beef Burgundy) and Cognac, herbs, carrots, tomato sauce, onion ...

The cooking time is quite long and over low heat. We will combine this preparation with the preparation of a delicious mushroom soup, the choice of mushrooms will depend on the season.