Daube De Boeufs Aux Champignons Et a L'Orange

Directions

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.

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 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, sauté the reserved vegetables until browned, about 7 minutes.

Transfer the vegetables to the casserole.

Add the mushrooms to the skillet.

Sauté 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, 3½ 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.