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    Daube of Beef with Orange

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    Daube of Beef with Orange

    Serves: 4


    • 1kg Aberdeen Angus beef, diced
    • salt and freshly ground black pepper
    • 50ml groundnut oil
    • 25g butter
    • 24 baby onions, peeled
    • 8 cloves garlic, peeled and halved
    • 2tbsp cornflour
    • 1 bottle full-bodied red wine, reduced by half
    • 500ml Joubère Chicken Stock
    • 1 bouquet garni including 2 bay leaves and a large sprig of thyme
    • Zest of 1 orange
    • 100g pitted black olives


    1. Season the beef well. Heat the groundnut oil in a large ovenproof saucepan, then sear and colour the beef for 5 minutes.
    2. Reduce the heat, add the butter and caramelise the meat for a further 10 minutes. Add the baby onions and garlic and sweat for 1 minute.
    3. Skim off the fat then add the cornflour and stir well, making sure that there are no lumps.
    4. Add the reduced red wine gradually, then the chicken stock, bouquet garni and orange zest. Bring to the boil and skim, then place in a preheated oven 140ºC, gas mark 1 and braise for 2 hours or until thoroughly cooked.
    5. Remove from the oven, add the olives, season to taste and serve.

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    Cook's tips

    Recipe adapted from 'Blanc Vite' by Raymond Blanc.


    Average user rating

    4 stars