Marinated Beef Province Style
Yield
6 servingsPrep
45 minCook
2Ready
15 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
bacon
|
|
| 2 | pounds |
beef, round steak
|
|
| 2 | cloves |
garlic
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | pinch |
allspice
|
*
|
| 3 | tablespoons |
red wine vinegar
|
|
| 2 ½ | cups |
red wine
|
*
|
| 6 | each |
onions
medium |
|
| 6 | each |
carrots
medium |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
brandy
|
|
| 1 | pinch |
thyme
|
*
|
| 1 | Sprigs |
parsley leaves
|
*
|
| 1 | pinch |
rosemary leaves
|
*
|
| 1 | each |
oranges
small |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
bacon
|
|
| 907.2 | g |
beef, round steak
|
|
| 2 | cloves |
garlic
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | pinch |
allspice
|
*
|
| 45 | ml |
red wine vinegar
|
|
| 591 | ml |
red wine
|
*
|
| 6 | each |
onions
medium |
|
| 6 | each |
carrots
medium |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
brandy
|
|
| 1 | pinch |
thyme
|
*
|
| 1 | Sprigs |
parsley leaves
|
*
|
| 1 | pinch |
rosemary leaves
|
*
|
| 1 | each |
oranges
small |
|
Directions
Cut meat into 2 inch cubes.
Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice.
Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture.
Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper.
Leave for at least 12 hours turning occasionally.
Peel the remaining onions and carrots, quarter the onions but leave the carrots whole.
Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole.
Remove the meat from the marinade, drain well.
Brown meat in the oil remaining in the pan and add to the onions.
Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil.
Add the whole carrots, brandy, and herbs.
Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce.
Season the sauce with a little salt and pepper.
Pour over the meat and onions, cover the casserole.
Cook in the center of a slow (350 d F) for 2¼ hours.
To serve, remove the garni.
This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley.
