Daube De Boeuf

Daube De Boeuf

wtorek, 18 lutego 2014

Daube De Boeuf

Time: 3 hrs 30 mins

Ingredients

• 3 lbs boneless beef cubes
• 2 tablespoons olive oil
• 2 slices bacon, sliced into pieces
• 8 -10 shallots, sliced thinly
• 2 tablespoons cognac
• 2 tablespoons tomato paste
• 3 garlic cloves, chopped
• 2 teaspoons herbes de provence
• 2 cups red wine
• 1 (14 ounce) can peeled tomatoes
• 4 slices orange zest
• 1 carrot, sliced
• 1/4 cup fresh parsley, chopped
• salt and pepper

Directions

• 1 heat oven to 325f.
• 2 in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate.
• 3 season beef with salt and pepper and cook in batches until browned on all sides, remove to plate.
• 4 drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened.
• 5 add cognac and boil down.
• 6 add tomato paste, garlic, herbes, stirring.
• 7 add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring.
• 8 add zest and bacon to pot, add beef and carrots.
• 9 lower to simmer, cover, and place in oven.
• 10 cook 2-3 hours until beef is tender, stirring every 45 minutes.
• 11 add parsley, serve.