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Daube of Beef with Carrots and Prunes
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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.
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.
This recipe was first published in December 1999.