Beef with carrots
Ingredients
Instructions
- 1.5 kg Braising beef (lodging (scoter, chuck))
- 250 g semi-salted bacon bits
- 1 kg Carrots
- 2 Onions
- 3 shallots
- 4 garlic cloves
- 1 bouquet garni (parsley, thyme, bay leaf)
- 1 Bottle of full-bodied red wine
- 1 untreated orange zest
- 3 tbsp. tablespoons olive oil
- 2 Cloves
- 10 Peppercorns
- Salt
- Pepper
- The day before, cut the meat into 3 cm pieces. Put them in a terrine. Drizzle them with olive oil. Mix then cover with red wine.
Peel and chop the onions and shallots. Add them to the terrine with the crushed garlic cloves. Cover. Reserve 12 hours in the refrigerator. - The same day, preheat the oven th. 4 (120°C). Blanch the bacon
minutes in boiling water. Cool and drain. Put them in a casserole. Add the meat with its marinade, the orange peel, the bouquet garni, the cloves and the peppercorns. Cover and bake for 4 hours. - Peel the carrots, cut them into slices and add them to the pan. Continue cooking for 1 hour.
- When cooked, the meat should be tender and the sauce short and creamy. If necessary, for the cooking juices into a saucepan and boil and reduce over high heat until syrupy. For it back into the casserole. Salt, pepper.
Beef with carrots
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