Boeuf en Daube HT MC French
270mins plus marinating
Hot Beef Pork Alcohol Vegetables Main Course
Eggless France Europe
Cloves Garlic, crushed
fl.oz. Red Wine
piece of Topside
rashers of Belly of Pork
New Potatoes, washed
1. Put all the
marinade ingredients into a large bowl and mix well. Add the beef. Cover and leave in a cool place for 12-24 hours.
2. Preheat the
oven to 170C, 325F, Gas mark 3. Remove the meat from the marinade,
reserving the liquor, and dry well. Coat with flour.
3. Heat the
oil in a frying pan and brown the meat on all sides. Drain.
4. Arrange the
pork rashers in the bottom of a flameproof casserole. Place the beef
on top and add the carrots, sliced onions and garlic.
5. Add the
salt, pepper and tomato paste to the strained marinade then pour over
the meat. Cover with a lid or foil and cook in the oven for 4 hours.
6. 1 hour
before the end of the cooking time, boil the potatoes until just tender.
7. Melt the
butter in a pan and fry the button onions until golden brown.
8. Add the
potatoes and button onions to the meat for the remainder of the cooking