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PrintDAUBE OF BEEF
The Daube of beef is cooked with rump steak, bacon, orange, butter and other special elements. Deciding to prepare this dish is not so hard as long as you are following its accurate ingredients and procedures. This dish is best for both lunch and dinner.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the steak, bacon, vegetables and garlic in a large casserole dish and cover it with the Guinness.
- Sprinkle with the cloves and herbs, and refrigerate it for one day.
- Drain the meat and vegetables from the Guinness. (Use the Guinness to make a sauce if you wish.)
- Melt the butter in a large frying pan and brown the meat, sealing it completely.
- Add the vegetables, sprinkle with flour, add the grated orange rind and beef stock and season well.
- Preheat the oven to Gas Mark 4 / 180°C/350°F.
- Transfer the Daube of Beef to a casserole, cover with a tight-fitting lid and bake in the centre of the oven for 2 hours.
INGREDIENTS
- 1.5 kgs rump steak (fat and gristle removed), diced
- 150 grams bacon, finely chopped
- 2-3 carrots, peeled and chopped
- 2 onions, peeled and chopped
- 1 celery stalk, washed and chopped
- 4 cloves garlic, peeled and crushed
- 600 ml Guinness
- 6 cloves
- 1 teaspoon chopped fresh thyme and marjoram
- 75 grams butter
- 50 grams plain flour
- Grated rind of 1 orange
- 275 ml Basic Beef Stock
- Salt and freshly ground black pepper (to taste)
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