Daube de boeufs aux champignons et a l’orange – Beef Veal Food Recipes

Daube de boeufs aux champignons et a l’orange – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    Yield: 8 servings

    2 1/4 kg stewing beef into large pieces, each about 4 ounces

    4 carrots, peeled and cut into rounds

    3 md onions, coarsely chopped

    2 garlic cloves

    1 sprig parsley

    1 celery rib, thickly sliced

    3 bay leaves

    1 tb fresh thyme or 1 ts dried

    6 cl Marc de Provence or Cognac

    7 1/2 dl sturdy red wine, such as Cotes de Provence

    1 tb olive oil

    6 cl olive oil

    1 ts peppercorns, whole black

    3 whole cloves

    3 tb butter

    500 g mushrooms

    1 tb tomato paste

    salt

    pepper

    1 orange, grated zest and juice

    1 pound = 500g

    1 ounce = 25g

    1/4 cup = 6 cl

    One day before serving the stew: In a large nonreactive bowl,

    combine the meat with the carrots, onions, garlic, parsley, celery,

    bay leaves, thyme, marc, red wine, and the 1 tablespoon olive oil.

    Tie the peppercorns and cloves in a piece of cheesecloth, add to

    the bowl and toss well.

    Cover and refrigerate for 24 hours, stirring once or twice.

    Let the meat and vegetables return to room temperature. With a

    slotted spoon, remove the meat from the marinade. Drain well, pat

    dry on paper towels. Set the vegetables aside.

    Transfer the liquid and the cheesecloth bag to a nonreactive large

    heatproof casserole. Bring to a boil over medium-high heat. Boil

    for 5 minutes to reduce slightly. Remove from the heat.

    In a large skillet, melt the butter in the 6 cl olive oil over high

    heat. When the foam subsides, add half of the meat. Saute, tossing,

    until browned all over, about 5 minutes. With a slotted spoon,

    transfer the meat to the liquid in the casserole. Repeat with the

    remaining meat.

    In the same skillet, saute the reserved vegetables until browned,

    about 7 minutes. Transfer the vegetables to the casserole. Add the

    mushrooms to the skillet. Saute until lightly browned, about 5

    minutes, set aside.

    Stir the tomato paste into the casserole. Bring to a simmer over

    medium-low heat. Reduce the heat to very low and simmer, skimming

    occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir

    in salt and pepper to taste, the mushrooms, and the orange zest

    and juice. Discard the cheesecloth bag of cloves and peppercorns.

    Serve with potatoes, rice, or pasta, and with the same wine used

    in cooking, a sturdy red wine.

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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