Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, simplified boeuf en daube. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Simplified Boeuf en Daube is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Simplified Boeuf en Daube is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have simplified boeuf en daube using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Simplified Boeuf en Daube:
- Take 2 tbs Olive Oil
- Take 1 1/4-1 1/2 kg joint of Brisket or Chuck Beef
- Prepare 2 Onions, chopped finely
- Make ready 10 Shallots, peeled but left whole
- Take 3/4 Garlic cloves, crushed
- Make ready 2 x 400g Tins Pomodorini or ChoppedTomatoes, according to preference
- Get 100 g Olives, pitted (black or green)
- Take 375 ml Dry White Wine
- Prepare 1 tsp Dried Thyme
- Make ready Salt & Black Pepper
Steps to make Simplified Boeuf en Daube:
- Pre-heat oven time Gas Mark 4 or your electric equivalent. On our Neff Circotherm it’s 160C but it’s probably 180C for normal fan ovens.
- Heat the olive oil in the casserole, season the meat well and quickly brown it all over on a high heat.
- Remove the meat and keep on a plate. Use a very little wine to deglaze the casserole.
- Add the onions and gently fry for 3 minutes or until softened. Add the garlic and gently fry for a further minute.
- Add the shallots and gently fry for a further two minutes, turning the shallots to seal them evenly.
- Return the meat to the casserole, adding the tomatoes, olives, remainder of the white wine and thyme. Give everything a gentle but thorough stir.
- Cover and place in the centre of the oven. Cook for around 2 1/4 to 2 1/2 hours but in any event until the meat is very tender. Check periodically to ensure that the casserole doesn’t become dry and add water (but not much otherwise the sauce is diluted!) but only if necessary. I usually also turn the meat once or twice.
- Put the meat onto a hot carving plate and let it rest for 10-15 minutes, then slice off what you want.
- Taste and season the sauce if required and serve in a separate gravy boat. Serve with boiled or creamed potatoes and your choice of vegetables. Brussels Sprouts, cabbage, carrots and cauliflower all work well but so do many other vegetables.
- Keep the leftover meat and sauce in the fridge and consume over the next day or two.
So that’s going to wrap it up with this exceptional food simplified boeuf en daube recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
