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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine. | 2. Drain and put the wine to one side. | 3. In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan! | 4. Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish. | 5. Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef. | 6. Brown the shallots & garlic in the bacon fat & add to the beef & bacon. | 7. Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine. | 8. (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.). | 9. Cook on automatic or High for 4 hours and Low for up to 6 hours. | 10. (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!). | 11. Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube. | 12. Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later! | 13. THIS IS BETTER MADE 24 HOURS BEFORE EATING! | 14. Freezes beautifully - I always make a large batch and then freeze some. | 15. NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years. | 16. If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	5		cubed	-	-	-	-
shallot	1		peeled	115.2	26.88	4.0	0.16
garlic clove	4 -6		peeled chopped	25.2167	0.0	5.61	0.1417
thyme	1	bunch		-	-	-	-
bay leaf	2 -4			-	-	-	-
burgundy wine	750			25.2167	0.0	5.61	0.1417
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
lardons	1		Smoked	25.2167	0.0	5.61	0.1417
cepes	1/2	ounce	soaked	25.2167	0.0	5.61	0.1417
orange peel	6 -8	pieces		-	-	-	-
brown sugar	1	tablespoon	soft	19.9875	3.7505	0.6256	0.312
sea salt				25.2167	0.0	5.61	0.1417
black pepper			ground	-	-	-	-
cornflour	1 -2			25.2167	0.0	5.61	0.1417
cognac	2	tablespoons		25.2167	0.0	5.61	0.1417
sun tomato	2 -4		sun-dried drained chopped	25.2167	0.0	5.61	0.1417
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.