|
Title: Daube De Boeuf Aux Pruneaux (Beef Stew with Prunes) Categories: Main course, Meats Yield: 1 Servings 2 kg Beef 1 Clove garlic 1/2 c Almonds; peeled and baked 3 Onions Sesame seeds 750 ml Red wine 2 Tomatoes Ginger Coriander seeds Salt and pepper Paprika Saffron 2 Carrots Cinnamon 1 Cloves 250 g Prunes; pitted and soaked In cognac 1. Slice beef. 2. Marinate overnight in wine, 1 onion, carrots, cinnamon, ginger, clove, salt, paprika and wine. 3. Chop 2 remaining onions. 4. Dry meat in paper towel. 5. Cook onions in butter in Dutch oven until transparent. 6. Sear meat in butter in a skillet, a few slices at a time, and transfer them to Dutch oven. Cook until all liquid has evaporated. 7. Strain marinade and add to the meat. 8. Cover pan and cook in very slow heat for 3 hours. 9. 30 minutes before end of cooking add the tomatoes (peeled, seeded and chopped). 10. 5 minutes before serving add prunes. 11. Serve meat sprinkled with almonds and sesame seeds. This recipe was based on a recipe from ELLE, fiches de cuisine Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky |