BEEF DAUB IN RED WINE TO MY GRANDFATHER’S RECIPE

INGREDIENTS

I Kilo of Beef
200 grams of streaky bacon
50 grams of lard
2 Onions
2 Carrots
1 Orange
2 Cloves of garlic
Bay leaves, thyme, pepper, salt
10cl of red wine vinegar
50cl of red wine

THE METHOD

The day before
· Put the red wine and vinegar in a casserole and add to marinate the cubed beef, the streaky bacon chopped into lardons, one onion, carrots, garlic, bay leaves, thyme, pepper and salt, and a slice of orange


The day of use
· Drain the meat, reserving the marinade

· In a casserole, fry the lardons of bacon together with the chopped second onion. Brown the meat in the same pan. Pour over the marinade and allow to simmer gently in the oven for 3 hours

· Serve hot with new potatoes (rattes) roasted in the oven



 

 

 

 


Reproduction même partielle interdite sans autorisation de Régis Bolatre

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