French Boeuf en Daube with mushroom and orange
Cooking time5 Min
What makes French Boeuf en Daube with mushrooms and orange recipe immensely popular? The first and foremost reason is that it is marinated in a vegetable mixture of onion, carrot and celery and, this method of approach adds an inimitable lightness to the flavor. The use of wine also plays a prominent reason in making this dish amazingly captivating and unusual. Another interesting aspect is that the orange rind settles nicely in the background of flavors and all these aspects make this dish innovative and appealing to many people all around the world. Many people have become ardent fans of this amazing dish. This French Boeuf Daube dish can be served with pasta or rice and the taste can be described as delicious and captivating as well. First of all, you have to take a big non-reactive bowl.
Place meat thyme, celery, carrots, bay leaves, onions, garlic, parsley, Marc De Provence, 1 tablespoon of olive oil and 3 1/2 cups of red wine into the bowl.
Blend these ingredients well. (You should perform this process the day before serving the stew).
Take a piece of cheesecloth.
Tie peppercorns and cloves in that cloth.
Place it into the bowl.
You have to toss all these ingredients well.
Now, you have to cover the bowl and refrigerate it for 24 hours. During this period, you should stir these ingredients two times.
Take it out after 24 hours. Leave it for sometime so that the meat and vegetables return to room temperature.
Now, you have to remove the meat from the marinade using the slotted spoon.
Drain the meat using paper towels. Pat dry really well. Set aside.
The liquid available in the bowl has to be transferred to a non-reactive heat-proof casserole.
Take out the cheesecloth bag. Place it into the bowl containing the liquid.
Then, you have to take out the vegetable.
Add two cups of wine to the bowl containing the liquid.
Bring the bowl to boil for 5 minutes.
Remove the bowl from the heat. Tomato paste needs to be added.
Take a frying pan or skillet.
Now, you have to add 1 tablespoon of butter and 2 tablespoons olive oil onto the frying pan or skillet.
Heat the pan over high heat.
When the frying pan or skillet becomes really hot, you need to add beef gradually. (The best method of approach is to add in batches).
Heat until the beef turns brown on all sides. (5 minutes per batch is the ideal time).
Transfer the meat to the liquid in the casserole when the meats becomes fully brown.
Add the remaining butter and olive oil into the skillet or frying pan.
Then, you should add the vegetables.
The next step is to heat for 7 minutes. (You have to make sure that the vegetables turn brown).
Now, you have to transfer the vegetable to the casserole containing the liquid.
The next step is to place the mushrooms in the skillet or frying pan.
You need to heat them for 5 minutes (Make sure that they turn lightly brown).
Bring the casserole containing the liquid, beef and vegetables to a simmer over low-medium heat.
Reduce the heat gradually. You have to skim occasionally. This process should be continued for 3 1/2 to 4 hours.
Stop when the meat turns tender.
The next step is to stir in mushrooms, salt and pepper, orange zest and orange juice as well.
Then, take out the cheesecloth bag.
The dish is ready to serve.
- Stewing beef – 4 1/2 pounds. (A combination of beef chuck and round can be selected and it should be cut into reasonably bigger pieces. (Each piece needs to be equivalent to 4 ounces).
- Carrots- 4 nos.
- Onions- 3 nos. (They should be medium-sized).
- Fresh sprig of parsley - 1 no.
- Rib celery – 1 no. (You have to make it thickly sliced pieces)
- Whole cloves – 3 nos.
- Marc De Provence or Cognac – 1/4 cup
- Cloves garlic – 2 nos. (They need to be peeled).
- Sturdy red wine- 5 1/2 cups.
- Fresh thyme – 1 tablespoon.
- Bay leaves (Imported) – 3 nos.
- Butter (Unsalted) – 2 tablespoons.
- Extra virgin oil – 5 tablespoons.
- Whole black peppercorns – 1 teaspoon.
- Fresh mushrooms – 1 pound. (They need to be trimmed).
- Tomato paste – 1 tablespoon.
- Ground pepper – 1/2 teaspoon.
- Kosher salt – 1/2 teaspoon.
- Grated zest and juice of orange – Taken out of 1 orange.