Daube de Boeuf
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Per portion
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For 2 portions
- Beef goulashOr: Beef neck¼ kg
- Red wine130 ml
- Bacon cubes35 g
- Carrots1 Stk
- Onions1 Stk
- Garlic cloves1 Stk
- TomatoesOr: Pureed tomatoes65 g
- Olive oil¾ tbsp
- Flour½ tbsp
- Tomato paste¼ tbsp
- Bay leaves1 Stk
- Thyme5 sprigs
- Orange peel1 Stk
- Iodized salt¼ tsp
- Pepper1 tsp
Step by step
- 1
Cube meat and marinate overnight with red wine, bay, thyme, pressed garlic and orange peel.
- 2
Drain meat, pat dry, salt, pepper and dredge in flour, reserve marinade.
- 3
Render bacon in a heavy braising pot, remove bacon.
- 4
Sear meat in the bacon fat with olive oil, remove.
- 5
Dice onions and carrots, fry in the pot.
- 6
Add tomato paste and toast briefly.
- 7
Deglaze with marinade, add tomatoes.
- 8
Return meat and bacon, reduce heat.
- 9
Cover and braise over low heat for 3 hours until meat is tender.
- 10
Season the sauce and serve with polenta or pasta.
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