Ragoût de boeuf à la daube provençale à l'orange

 


  • 1.4 kg (3,06 lbs) beef chuck or mix of chuck and beef cheek, large cubes
  • 75 cl red wine
  • 2 oranges
  • 2 carrots
  • 1 onion big
  • 2 cloves garlic
  • 2 bay leaves
  • 10 pepper seeds
  • 1 clove
  • 5 juniper berries
  • 2 tablespoons olive oil
Dressing
  • 30 gr (0,066 lbs) sugar
  • 2 oranges organic as we use zests

Prepare and pan fry aromatic garnish then meat. Add wine and orange juice and cook for 2 hours. Candy zests. Before serving, dress with orange zests and peeled orange quarters.

Prepare the aromatic garnish (carrot, garlic and onion). Mince garlic and cube carrots and onion.

In a casserole, heat olive oil and sauté those vegetables for about 5 to 10 minutes.

Cut the meat into large cubes (about 4 cm (1,58 inc) on each side).

Add the meat to the aromatic garnish. Fry on each side for about 5 minutes.

Use 2 of the 4 oranges and squeeze juice.

Pour the wine and the orange juice into the casserole on the aromatic garnish and the meat. Add the herbs (bay leaves, pepper, clove, juniper berry). Cover and cook on low heat for 2 hours.

Meanwhile, prepare the two remaining oranges for dressing.

Make candied orange zests (this is optional): Take of zests the 2 oranges and confit orange zests in 200 ml of water with 30 gr (0,066 lbs) of sugar. Let zests boil for ten minutes then drain.

Prepare orange quarters: Peel the 2 oranges and cut them into quarters.

Drees the daube provençale stew with orange quarters and eventually candied zests.



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