Daube of beef with orange & star anise
The perfect supper for those rainy nights spent in with a good bottle of red and an open fire blazing
1
rating
Difficulty and servings
Serves 8
Preperation and cooking times
Prep 45 mins
Cook 3 hrs min 4 hrs
- Heat oven to 160C/fan 140C/gas 4. Wash and dry the meat. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain, peel and cut in half. Put to one side. Pare long strips of peel from half the orange and tie together with the parsley and thyme with some string.
- Heat 2 tbsp of the oil and the butter in a large heatproof casserole. Add the meat and half the lardons and brown quickly on all sides (you will need to do this in batches). Return all the meat to the pan, then quickly pour over the Cognac and ignite. Stand well back when you do this as the flames may be fierce. Stir the flour into the meat until the flour disappears.
- In a separate pan, fry the onion, finely chopped carrot and celery in 1 tbsp of oil until softened; this should take about 5 mins. Add to the casserole pan along with the wine, herb bundle, star anise, garlic, salt and pepper. Bring to the boil, stir well, then cover tightly and cook in the oven for 2 hrs.
- Tip the remaining lardons into a frying pan and heat with a drop of oil until the fat runs, then add the shallots and fry gently until they are lightly coloured. Add to the daube along with the sliced carrots, give it a stir and cover again. Return to the oven for a further 1½-2 hrs, until the meat is very tender. Taste and adjust the seasoning if necessary. Remove the herb bundle (and, if you can find them, the star anise) and serve with the two side dishes. If you're making the daube ahead of time, reheat it either on the hob or in the oven for 20-30 mins. The daube also freezes well for up to 1 month.
Per serving
616 kcalories, protein 61g, carbohydrate 13g, fat 29 g, saturated fat 11g, fibre 4g, salt 1.34 g
Recipe from Good Food magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5057/
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Ingredients
- 2kg stewing beef , cut into large pieces about 5cm across
- 300g shallots
- 1 orange
- good bunch parsley and thyme
- 3 tbsp olive oil , plus a little extra
- 25g butter
- 200g lardons
- 4 tbsp cognac
- 1 tbsp plain flour
- 2 750g carrots , 3 finely chopped, the rest thinly sliced
- 2 celery sticks
- 1 1⁄2 red wine , preferably Bordeaux
- 2 star anise
- 4 garlic cloves , chopped
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Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night
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Difficulty and servings
Serves 8
Preperation and cooking times
Prep 45 mins
Cook 3 hrs min 4 hrs
Even better made a day ahead
Ingredients
- 2kg stewing beef , cut into large pieces about 5cm across
- 300g shallots
- 1 orange
- good bunch parsley and thyme
- 3 tbsp olive oil , plus a little extra
- 25g butter
- 200g lardons
- 4 tbsp cognac
- 1 tbsp plain flour
- 2 750g carrots , 3 finely chopped, the rest thinly sliced
- 2 celery sticks
- 1 1⁄2 red wine , preferably Bordeaux
- 2 star anise
- 4 garlic cloves , chopped
Per serving
616 kcalories, protein 61g, carbohydrate 13g, fat 29 g, saturated fat 11g, fibre 4g, salt 1.34 g
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01 April 2008
Petra rated this recipe
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