daube de boeuf


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3-C Cake

| Everyday Recipes

Cooking receipe to make 3-C Cake under category Everyday Recipes. You may find some video clips related to this receipe below.3-C Cake4 rolls unbaked chocolate chip cookiedough from the dairy case3 medium eggs1 tsp. vanilla extract2-8 oz. containers cream cheese2 c. sugarPreheat oven to 300 degrees.

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| Halloween

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Tag : Cake, Pudding

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| Barbecue

Type: Beef Pot Roast in a Barbecue Sauce Free Cooking Recipe - Barbecue All good! Ingredients / Directions 2 medium onionschopped1 (3 1/2 to 4 pound) boneless beef chuck roast1 cup(s) beef stock or bouillon3 garlic clovescrushed2 (8 ounce) cans tomato sauce1/4 cup(s) dark brown sugarp

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Cooking receipe to make daube de boeuf under category General Recipes. You may find some video clips related to this receipe below.

daube de boeuf

This is France s most famous beef stew and it comes perhaps not

surprisingly in many forms. This one iswonderfully fragrant and aromatic.

3 sprigs of thyme

1 bay leaf snapped in two

2 sprigs of parsley

1 strip of dried orange zest

225g unsmoked streaky bacon in a single piece or thickcut cubed

3 tbsp olive oil

2 large onions sliced

1.5kg chuck or rump of beef cut into 5cm squares about 2.5cm thick

3 large carrots scraped and sliced

675g tomatoes skinned seeded and roughly chopped

1 tbsp tomato puree

3 garlic cloves crushed

501OOg pork rinds diced

600ml fruity red wine

50ml brandy

Salt and freshly ground black pepper

Preheat the oven to 150C/300F/Gas Mark 2.

Tie the herbs andorange zest with string to make a bouquet garni.

Fry the bacon in the oil until lightly browned. Scoop out and spread over the base of an ovenproof casserole.

Fry the onions over a moderate heat in the same fat until golden and add to the casserole.

Brown the meat in the fat over a high heat in batches.

Arrange on top of the onions.

Add the bouquet garni the carrots tomatoes tormato puree garlic salt and pepper. Cover with the pork rinds.

Pour the excess fat out of the pan and pour in the wine.

Bring to the boil scraping in the residues.

Pour into the casserole.

Add the brandy to the pan warm quickly and set alight at arms length.

When the flames die down pour into the casserole.

Add enough water to almost cover the contents.

Cover lightly and place in the oven.

Cook gently for 34 hours stirring once or twice until the meat is tender.

After 3 hours check the state of the liquid.

If it is a little watery uncover the pan and Iet it reduce down then serve.

Serve with buttered noodles.

Serves 6

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