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Daube of Beef with Carrots and Prunes
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Daube of Beef with Carrots and Prunes
This is based on a traditional French recipe that just melts in the mouth. If you want to go out and leave this cooking use four large pieces of braising steak and cook for a minimum of 2 hours. Serve one piece of steak per person. Use Seville orange rind when the fruit is in season.
Serves: 4
Ingredients
- 2tbsp flour seasoned with salt and pepper
- 1tsp dried mixed herbs
- 500g Waitrose Aberdeen Angus Diced Beef Steak or 4 large pieces braising steak
- 2tbsp olive oil
- 2 medium onions, thinly sliced
- 450g carrots, cut into matchsticks
- 2 big strips pared orange zest
- 2 bay leaves
- 100g Waitrose Ready-To-Eat French Prunes
- 600ml boiling vegetable stock
- 1tbsp tomato purée
- 1tsp white wine vinegar
- Salt
- Freshly ground black pepper
Method
- Preheat the oven to 170°C, gas mark 3. Combine the seasoned flour and dried herbs on a large plate, add the beef and toss until coated in the mixture. Heat the oil in a large frying pan, add the onions and fry gently for 6-8 minutes, until soft and golden, then spoon into a casserole dish. Add the floured meat pieces to the dish with the carrots, orange zest, bay leaves and prunes.
- Combine the vegetable stock, tomato purée and wine vinegar. Add to the casserole, stir to mix, then cover with the lid. Cook in the oven for 2 hours, or until the beef is tender. Season to taste and serve with baked potatoes.
Cook's tips
Always use a vegetable peeler to take off thin slivers of orange peel. All the flavouring oils are found in the bright orange zest - the white pith underneath has a bitter flavour and should not be included.
Comments
Glossary
This recipe was first published in December 1999.
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