Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, simplified boeuf en daube. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Simplified Boeuf en Daube is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Simplified Boeuf en Daube is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook simplified boeuf en daube using 11 ingredients and 10 steps. Here is how you can achieve that.
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The ingredients needed to make Simplified Boeuf en Daube:
- Take 2 tbs Olive Oil
- Make ready 1 1/4-1 1/2 kg joint of Brisket or Chuck Beef
- Prepare 2 Onions, chopped finely
- Prepare 10 Shallots, peeled but left whole
- Make ready 3/4 Garlic cloves, crushed
- Prepare 2 x 400g Tins Pomodorini or plain ChoppedTomatoes, according to preference
- Make ready 100 g Olives, pitted (black or green)
- Make ready 375 ml Dry White Wine
- Prepare 1 tsp Dried oregano
- Prepare 1 tsp Dried Thyme
- Get Salt & Black Pepper
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Instructions to make Simplified Boeuf en Daube:
- Pre-heat oven time Gas Mark 4 or your electric equivalent. On our Neff Circotherm it’s 160C but it’s probably 180C for normal fan ovens.
- Heat the olive oil in the casserole, season the meat well and quickly brown it all over on a high heat.
- Remove the meat and keep on a plate. Use a very little wine to deglaze the casserole.
- Add the onions and gently fry for 3 minutes or until softened. Add the garlic and gently fry for a further minute.
- Add the shallots and gently fry for a further two minutes, turning the shallots to seal them evenly.
- Return the meat to the casserole, adding the tomatoes, olives, remainder of the white wine, oregano and thyme. Give everything a gentle but thorough stir.
- Cover and place in the centre of the oven. Cook for around 2 1/4 to 2 1/2 hours but in any event until the meat is very tender. Check periodically to ensure that the casserole doesn’t become dry and add water (but not much otherwise the sauce is diluted!) but only if necessary. I usually also turn the meat once or twice.
- Put the meat onto a hot carving plate and let it rest for 10-15 minutes, then slice off what you want.
- Taste and season the sauce if required and serve in a separate gravy boat. Serve with boiled or creamed potatoes and your choice of vegetables. Brussels Sprouts, cabbage, carrots and cauliflower all work well but so do many other vegetables.
- Keep the leftover meat and sauce in the fridge and consume over the next day or two.
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