Boeuf en Daube HT MC French
270mins plus marinating
Serve 4
Hot Beef Pork Alcohol Vegetables Main Course
Eggless France Europe
Ingredients
For
the Marinade
2 tbsp
Cognac
1
Onion, sliced
2
Cloves Garlic, crushed
360ml/12
fl.oz. Red Wine
Bouquet
Garni
2 tbsp
Oil
8
Button Onions
Other ingredients
900g/2lb
piece of Topside
Plain
Flour
2 tbsp
Oil
4 thin
rashers of Belly of Pork
4
Carrots, sliced
2
Onions, sliced
1
Clove Garlic
Salt
& Pepper
1 tbsp
Tomato Paste
450g/1lb
New Potatoes, washed
25g/1oz
Butter
Instructions
1. Put all the
marinade ingredients into a large bowl and mix well. Add the beef. Cover and leave in a cool place for 12-24 hours.
2. Preheat the
oven to 170C, 325F, Gas mark 3. Remove the meat from the marinade,
reserving the liquor, and dry well. Coat with flour.
3. Heat the
oil in a frying pan and brown the meat on all sides. Drain.
4. Arrange the
pork rashers in the bottom of a flameproof casserole. Place the beef
on top and add the carrots, sliced onions and garlic.
5. Add the
salt, pepper and tomato paste to the strained marinade then pour over
the meat. Cover with a lid or foil and cook in the oven for 4 hours.
6. 1 hour
before the end of the cooking time, boil the potatoes until just tender.
7. Melt the
butter in a pan and fry the button onions until golden brown.
8. Add the
potatoes and button onions to the meat for the remainder of the cooking
time.
More
French Recipes
More
Beef/Veal Recipes | General
Beef Prep & Cooking Times |
Beef Cuts
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
Click here
to go to the chart. of food related topics.
| 