Braised beef in red wine sauce a delicious french recipe from the French cuisine.
Here you can create a delicious full-bodied red wine serve as a drink.
This is a delicious French recipe from the Perigord region.
This is a recipe where you compliments from family and friends get when you make this recipe.
The total cooking time is a total of 6.5 hours. (5 hours pulling and simmer for 1 ½ hours)
It is a french recipe for 4 people.
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Below is a shopping list for this recipe:
750 grams beef
(shoulder or shank)
125 grams of fresh bacon rind to the pan to coat them
200 grams lean smoked bacon without rind
2 bunches parsley
4 cloves of garlic
a little salt
a little freshly ground black pepper
1 sprig of thyme
1 bay leaf
1 pinch quarte espices (mixture of 3 parts black pepper, and 1 part each of ground cloves, nutmeg and ginger)
3 ½ decimal liter red wine
Rinse the meat under cold running water.
Pat dry and cut into cubes.
Blanch the bacon rind in boiling water.
Cut the bacon into small cubes.
Wash the parsley, pat it dry and chop finely.
Peel the garlic and shallots and cut them small.
Mix all these ingredients in a bowl.
Line a cast iron frying pan with the bacon rind.
Put half of the beef on it.
Sprinkle with salt and pepper.
Spread half of the seasoned bacon mixture.
Spoon the rest of the beef to the pan and sprinkle with salt and pepper.
Spread the rest of the bacon mixture.
Peel the onion, put the cloves and place in the pan.
Add the remaining condiment far.
Finally Pour the red wine.
Close the pan tightly.
Lay a sheet of any luminium paper between the edge over the pot and lid against evaporation.
Put the pan on the lowest possible heat and let the meat in about 5 hours gently cooked braise.
Lift the lid interim not.
Degrease the daube for serving with ice cubes: wrap them in paper towels and get them on the surface and scoop the fat off with a spoon.
Serve the daube in the pan and serve with lots of French bread.
Serve as a powerful drink red wine.
Enjoy your meal and enjoy this delicious tasty recipe.
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