Description
Boeuf en daube is a fantastic dish! Very suitably, it can take its rightful place in your piggy Bank gastronomic treasure))) to Warm and comfort a cold autumn evenings. For the contest "Autumn tango".
Ingredients
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Parsley
0.25 cup
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Broth
1 l
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Tomato
140 g
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Bacon
4 piece
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Olive oil
2 tsp
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Dry red wine
750 ml
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Orange zest
1 piece
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Brandy
60 ml
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Bay leaf
1 piece
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Thyme
1 tsp
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The Apium graveolens Dulce
2 piece
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Garlic
6 tooth
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Carrots
2 piece
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Onion
2 piece
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Beef
1.5 kg
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Carnation
3 piece
Cooking
In a glass or ceramic bowl, put the meat, onion, carrot, celery, garlic, cloves, Bay leaf, thyme, orange zest and brandy. Add the wine and stir. Cover with plastic wrap and refrigerate overnight to marinate.
With a slotted spoon remove the meat from the marinade and dry it in a napkin.
Also remove the vegetables and the marinade set aside. Vegetables can be directly put into the pot.
Preheat the oven to 160 gr. In a pan heat half the oil over medium heat. Add bacon and cook, stirring, until Golden brown for about 6 minutes. With a slotted spoon and put the finished bacon in a pan.
Adding in the pan the remaining oil, fry the meat on both sides for 3 to 4 minutes. Do it in 2 - 3 divided doses, by warming the pan before each batch.
Fried meat put in a pot.
In the pan pour the marinade. Bring to a boil, reduce heat to medium and cook for 10 minutes, periodically removing the foam, until the marinade is boiled, not 1/3.
Add the broth and again bring to a boil. Reduce heat to medium and cook for 12 minutes, until the liquid is boiled by 1/3. Add salt, pepper.
Pour the sauce over the meat in the pot, cover and place in oven for 2 hours.
With a slotted spoon remove the meat, bacon and vegetables.
The pot with the sauce and place on high heat and bring to a boil. Allow to boil, stirring from time to time, for 10 minutes until the liquid is boiled twice.
Put the meat with vegetables in a pot, add the tomatoes and 1/4 Cup. parsley. Mix. Salt and pepper if necessary.
Serve, sprinkled with parsley. Bon appetit!
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