Daube De Boeufs Aux Champignons Et A Lorange Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 kilo: Stewing beef into large pieces, each about 4 ounces
4: Carrots, peeled and cut
Into rounds,
3 medium: Onions, coarsely chopped
2: Garlic cloves,
1 Sprig: of parsley,
1: Celery rib, thickly sliced
3: Bay leaves,
1 tbsp: Thyme, fresh OR
1 tsp: Thyme, dried
6 centiliter: Marc de Provence or Cognac,
7 1/2 deciliter: Red wine, sturdy, such as Cotes de Provence
1 tbsp: Olive oil, (1) extra virgine
6 centiliter: Olive oil, (2) extra virgine
1 tsp: Peppercorns, whole black
3: Cloves, whole
3 tbsp: Butter, unsalted
500 gram: Mushrooms,
1 tbsp: Tomato paste,
Salt,
Pepper,
1: Orange, grated zest and juice
Directions:
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 olive oil (1). 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 olive oil (2) 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. (The recipe can be
prepated 2 to 3 days ahead and refrigerated. Reheat before serving.)
Serve with potatoes, rice, or pasta, and with the same wine used in
cooking, a sturdy red wine.
Source from luhu.jp
the meat with the carrots, onions, garlic, parsley, celery, bay
leaves, thyme, marc, red wine, and the olive oil (1). 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 olive oil (2) 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. (The recipe can be
prepated 2 to 3 days ahead and refrigerated. Reheat before serving.)
Serve with potatoes, rice, or pasta, and with the same wine used in
cooking, a sturdy red wine.
Source from luhu.jp
Tags
Stews