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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 Beef/Veal Recipes | General Beef Prep & Cooking Times | Beef Cuts
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