Daube de boeuf aux pruneaux (beef stew with prunes)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | kilograms | Beef |
| 1 | Clove garlic | |
| ½ | cup | Almonds; peeled and baked |
| 3 | Onions | |
| Sesame seeds | ||
| 750 | millilitres | Red wine |
| 2 | Tomatoes | |
| Ginger | ||
| Coriander seeds | ||
| Salt and pepper | ||
| Paprika | ||
| Saffron | ||
| 2 | Carrots | |
| Cinnamon | ||
| 1 | Cloves | |
| 250 | grams | Prunes; pitted and soaked |
| In cognac | ||
Directions
1. Slice beef.
2. Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove, salt, paprika and wine.
3. Chop 2 remaining onions.
4. Dry meat in paper towel.
5. Cook onions in butter in Dutch oven until transparent.
6. Sear meat in butter in a skillet, a few slices at a time, and transfer them to Dutch oven. Cook until all liquid has evaporated.
7. Strain marinade and add to the meat.
8. Cover pan and cook in very slow heat for 3 hours.
9. 30 minutes before end of cooking add the tomatoes (peeled, seeded and chopped).
10. 5 minutes before serving add prunes.
11. Serve meat sprinkled with almonds and sesame seeds.
This recipe was based on a recipe from ELLE, fiches de cuisine Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Oct 30, 1997