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Slow Cooker Daube Of Beef
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Shallots, thinly sliced
cloves Garlic, minced
medium Carrots, 1/4"slices
/3 cup Baked ham, chopped
Strip orange peel(1/2"x3")
Dry bay leaf
3/4 pounds Lean, boneless beef chuck, 1 1/2"cubes
/4 cup All−purpose flour
/4 teaspoon Each peppercorns, thyme
/8 teaspoon Ground cloves
/2 teaspoon Dry sage
tablespoons Balsamic vinegar
/4 cup Dry red wine or beef broth
/4 cup Brandy (optional)
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• Salt
• Chopped parsley
tablespoons Flour blended w/ 2 Tablespoon butter
In a 3 quart or larger electric slow cooker, combine shallots, garlic,
carrots, ham, orange peel and bay leaf. Coata beef cubes with the 1/4 cup
flour; add to the cooker. Sprinkle with peppercorns, thyme, cloves and sage.
Drizzle with vinegar; pour in wine and brandy (if used). Cover; cook at low
setting until beef is very tender when pierced (8−9 hrs). Remove and discard
bay leaf and orange peel from stew, then blend in flour−butter mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times,
until sauce is thickened (about 20 more minutes). Season to taste with salt.
Sprinkle with parsley. Makes 8−10 servings.
Slow Cooker Daube Of Beef
150
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