Daube de boeufs aux champignons et a l'orange
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | kilograms | Stewing beef into large pieces, each about 4 ounces |
| 4 | Carrots; peeled and cut | |
| Into rounds | ||
| 3 | mediums | Onions; coarsely chopped |
| 2 | Garlic cloves | |
| 1 | Sprig of parsley | |
| 1 | Celery rib; thickly sliced | |
| 3 | Bay leaves | |
| 1 | tablespoon | Thyme; fresh OR |
| 1 | teaspoon | Thyme; dried |
| 6 | cloves | Marc de Provence or Cognac |
| 7½ | decilitre | Red wine; sturdy, such as Cotes de Provence |
| 1 | tablespoon | Olive oil; (1) extra virgine |
| 6 | cloves | Olive oil; (2) extra virgine |
| 1 | teaspoon | Peppercorns; whole black |
| 3 | Cloves; whole | |
| 3 | tablespoons | Butter; unsalted |
| 500 | grams | Mushrooms |
| 1 | tablespoon | Tomato paste |
| Salt | ||
| Pepper | ||
| 1 | Orange; grated zest and juice | |
Directions
One day before serving the stew: In a large nonreactive bowl, combine the meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme, marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate for 24 hours, stirring once or twice. Let the meat and vegetables return to room temperature. With a slotted spoon, remove the meat from the marinade. Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the liquid and the cheesecloth bag to a nonreactive large heatproof casserole. Bring to a boil over medium-high heat. Boil for 5 minutes to reduce slightly. Remove from the heat. In a large skillet, melt the butter in the olive oil (2) over high heat. When the foam subsides, add half of the meat. Saute, tossing, until browned all over, about 5 minutes.
With a slotted spoon, transfer the meat to the liquid in the casserole. Repeat with the remaining meat. In the same skillet, saute the reserved vegetables until browned, about 7 minutes. Transfer the vegetables to the casserole. Add the mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set aside. Stir the tomato paste into the casserole. Bring to a simmer over medium-low heat.
Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, 3½ to 4 hours. Stir in salt and pepper to taste, the mushrooms, and the orange zest and juice. Discard the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated 2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy red wine.