Description
The beef in the pot with vegetables and onion sauce "soubise" and caramelized onions. Boeuf EN DOB, a dish of Provence - beef, which is cooked in a clay or cast iron pot (FR. "daubiere" pot for stewing meat).
Ingredients
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Beef
500 г
-
Olive oil
-
Tomato
2 шт
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Pepper
1/2 шт
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Zucchini
1/3 шт
-
Cauliflower
1
-
Broccoli
1
-
Spices
-
Salt
-
Dutch cheese
20 г
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Sour cream
2 ст. л.
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Onion
3 шт
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Butter
20 мл
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Black pepper
-
Sauce
1/2 стак.
-
Cream
1/2 стак.
Cooking
Meat wash, cut into small pieces and fry a little olive oil (to top privatisasi, and the juices stayed inside so the meat will be juicier). Put in a pot and season with salt and spices (I used a mixture of "Provence herbs", I love the fragrance of these spices).
Prepare the vegetables - dice the tomatoes, peppers, zucchini, cauliflower and broccoli.
Vegetables put in a pot of meat. Pour a little water, do not forget to take into account that the vegetables will give the juice. However, if you overdo it with water - does not matter, because will have a delicious broth! (by the way, I actually prefer it with the broth). Top coat with sour cream. Cover and send in a cold oven, setting the temperature at 180°C for 50 min. (the pot must be heated along with the oven).
Prepare caramelized onions for decoration. Onions finely cut into rings or half rings, to separate the layers. Melt in a pan 1 Dec. spoon (10 ml) of butter in 1 Dec. spoon the olive. In oil put the onions, add a pinch of salt and black pepper. Fry the onions in a mixture of the oil over low heat until Golden brown - about 20 minutes. In the process the onion becomes soft and sweet even without adding sugar. (optional after the onions become soft - about 5 minutes - you can add 1 tsp of sugar)
Prepare the sauce "Soubise". This onion dip is based on famous sauce "Bechamel" (step-by-step recipe Bechamel have on this website). Finely chop the onion and pour boiling water for 5-7 minutes Drain. In a saucepan, melt the butter and sauté the onion over low heat for about 7 minutes Pour the Bechamel, cook for 15 minutes. Then add cream and warm for 2 min.
To get the pot out of the oven, sprinkle top with grated cheese and back for another 20 min.
The finished dish spread on a plate, decorate with caramelized onions and pour the sauce.
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