Bouef En Daube

Summary

Ingredients

• 350 ml wine, white, dry
• 2 tablespoon brandy
• 1 tablespoon vinegar (white wine vinegar)
• 4 shallot (s), cut into rings
• 4 carrot (s), sliced
• 1 clove garlic, finely chopped
• 6 grains black pepper
• 4 sprigs thyme, fresh
• 1 sprig rosemary, fresh
• 2 sprigs parsley, fresh
• 1 bay leaf
• salt
• 750 g beef (upper shell cut into 2.5 cm cubes
• 2 tablespoon olive oil
• 800 g canned tomato (s)
• 250 g mushrooms, sliced
• some orange (n) - peel thinly peeled
• 60 g ham (Bayonne or Parma)
• 12 olives, black

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Instructions

1. Mix the wine, brandy, vinegar, shallots, carrots, garlic, pepper, thyme, rosemary, parsley, bay leaf and a little salt in a porcelain bowl. Fold in the meat until the marinade covers it. Then cover and put in the refrigerator (around 8 hours).
2. Remove the meat from the marinade and pat dry with kitchen paper. Set the marinade aside.
3. Heat 1 tablespoon of oil in a large saucepan. Add the meat in portions and fry over a medium heat for 3-4 minutes, turning until it is browned all over. Take the finished portions out of the saucepan and set aside, if necessary, add more oil.
4. Return the meat set aside to the saucepan. Add tomatoes, mushrooms and orange peel. Strain the marinade through a sieve into the saucepan. Bring everything to the boil, then cover and stew at 150 ° C in the preheated Bach oven for 2 hours and 30 minutes.
5. Take the pan out of the oven, add the ham and olives and stew the dish in the oven for another 30 minutes until the meat is cooked through. Remove the orange peel, garnish the finished stew with parsley and serve immediately.

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