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Daube De Boeufs Aux Champignons Et a L'Orange

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Recipe

 

Yield

1 day

Prep

30 min

Cook

4 hrs

Ready

5 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ¼ kg stewing beef
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4 each carrots
peeled, cut up
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3 medium onions
chopped
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2 each garlic cloves
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3 each bay leaves
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1 tablespoon thyme
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6 cloves cognac
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7 ½ dl red wine
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1 teaspoon peppercorns
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3 each cloves, whole
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2 cups mushrooms
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1 tablespoon tomato paste
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Ingredients

Amount Measure Ingredient Features
2.3 kg stewing beef
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4 each carrots
peeled, cut up
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3 medium onions
chopped
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2 each garlic cloves
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3 each bay leaves
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15 ml thyme
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6 cloves cognac
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7.5 dl red wine
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5 ml peppercorns
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3 each cloves, whole
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473 ml mushrooms
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15 ml tomato paste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 694% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 4g
Vitamin A 206% Vitamin C 20%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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