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Braised beef with prunes
2018-12-19
https://www.metro.ca/userfiles/image/recipes/boeuf-braise-aux-pruneaux-11004.jpg
PT30M
PT2H40M
PT3H10M
Put the rack in the middle position of a pre-heated oven at 325°F.Season the beef with salt and pepper. In a large Dutch oven, sear the meat in oil on medium high. Set aside on a plate.Lower the heat to medium and add the rest of the oil and onions. Cook for 5 minutes and stir frequently.Add the garlic, thyme, ground coriander and cook for another minute while stirring.Deglaze with the vinegar and Bellini and cook for another 2 minutes.Add the broth, tomato paste, bay leaves, prunes, brown sugar, salt, and pepper and stir well.Add the broth, tomato paste, bay leaves, prunes, brown sugar, salt, and pepper and stir well.Source: K pour Katrine
8
3
2
3
3
3,3 lbs (1,5 kg) beef shoulder or blade roast cut into large cubes (2.5 x 2.5 inches)
salt and pepper
3 tablespoon (45 ml) vegetable oil
2 tablespoon (30 ml) vegetable oil
1 large red onion quartered
3 garlic clove chopped
1 tablespoon (15 ml) fresh thyme chopped
2 teaspoon (10 ml) ground coriander
2 tablespoon (30 ml) sherry vinegar
2 1/2 cups (625 ml) red wine Bellini
1 3/4 cup (430 ml) organic chicken broth Irresistibles
2 tablespoon (30 ml) tomato paste
2 bay leaves
1 1/2 cup (375 ml) pitted prunes
1 tablespoon (15 ml) brown sugar
1 teaspoon (5 ml) salt
pepper
Braised beef with prunes
8
Meal
0:30
Preparation
2:40
COOKING
3:10
TOTAL TIME
Ingredients
-
3,3 lbs
(1,5 kg)beef shoulder or blade roast cut into large cubes (2.5 x 2.5 inches)
-
salt and pepper
-
3 tablespoon
(45 ml)vegetable oil
-
2 tablespoon
(30 ml)vegetable oil
-
1
large red onion quartered
-
3
garlic clove chopped
-
1 tablespoon
(15 ml)fresh thyme chopped
-
2 teaspoon
(10 ml)ground coriander
-
2 tablespoon
(30 ml)sherry vinegar
-
2 1/2 cups
(625 ml)red wine Bellini
-
1 3/4 cup
(430 ml)organic chicken broth Irresistibles
-
2 tablespoon
(30 ml)tomato paste
-
2
bay leaves
-
1 1/2 cup
(375 ml)pitted prunes
-
1 tablespoon
(15 ml)brown sugar
-
1 teaspoon
(5 ml)salt
-
pepper
Preparation
Put the rack in the middle position of a pre-heated oven at 325°F.
Season the beef with salt and pepper. In a large Dutch oven, sear the meat in oil on medium high. Set aside on a plate.
Lower the heat to medium and add the rest of the oil and onions. Cook for 5 minutes and stir frequently.
Add the garlic, thyme, ground coriander and cook for another minute while stirring.
Deglaze with the vinegar and Bellini and cook for another 2 minutes.
Add the broth, tomato paste, bay leaves, prunes, brown sugar, salt, and pepper and stir well.
Add the broth, tomato paste, bay leaves, prunes, brown sugar, salt, and pepper and stir well.
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
