Braised beef with red wine and orange zest (French cuisine).

Grape oil 2 tablespoons
Beef fillet 900g
Onions 450 heads
Carrot 450 g young
Dry red wine 750ml
2 teaspoons salt
Oranges 1 piece
Ground black pepper 1 teaspoon

3 hours 30 minutes

1. A large piece of beef fillet obmazhte salt and pepper and place in a large saucepan or deep frying pan with hot oil. Sear the meat on all sides over medium heat (8-10 minutes) and place on a dish.

2. In the same capacity, which was meat, throw coarsely chopped onions and carrots, 3/4 teaspoon salt, 1/2 tablespoons pepper and sauté for 8-10 minutes. Then to add the red wine and orange peel, cut into thin slices (1 cm thick).

3. Bring the liquid to a boil and place the meat in it. Again bring to a boil and cover the pan with a lid, remove from heat.

4. After 5 minutes, place the pan on the middle rack in the oven, preheated to 175 degrees. Simmer the meat under the lid. Cooking time – 2-3 hours.

5. Cooked beef divide into portions. Serve with vegetables, in which it tushilas.

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