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Daube with orange
Made with beef cheek, quickly discover this original daube recipe!
Pierre et Frederic Becht_Dorlisheim
Plat Meat
Cuisine French cuisine
Prep Time 20 minutes
Cook Time 180 minutes
Passive Time 24 hours
Servings
people
Ingredients
Plat Meat
Cuisine French cuisine
Prep Time 20 minutes
Cook Time 180 minutes
Passive Time 24 hours
Servings
people
Ingredients
Pierre et Frederic Becht_Dorlisheim
Instructions
  1. Put the meat cut into pieces in a pot with the bouquet garni, carrots, peeled and diced, peeled and crushed garlic cloves with the flat of the knife, the diced onions, celery into chunks, bark of orange, salt, pepper, fennel, a little cayenne pepper, pour the wine, sprinkle with olive oil, then add a little water in ingredients, cover and leave to marinate for 24 hours in fresh.
  2. Turn the oven on th. 7/210 °.
  3. Slide the pan in the oven for 3 hours, check halfway through if there is enough liquid, otherwise add a little water.
  4. You can serve this dish with big macaroni.
Recipe Notes

You can replace the dried orange peels by 3 or 4 candied orange peel, cut into small cubes. To dry orange peel, simply take them with a thrifty and leave them in the oven too hot 30 40 min.

With this recipe, we recommend:

Pinot Noir Altitude 333

Pierre et Frederic Becht_Dorlisheim

Pinot noir Altitude 333 2016 - Excellence Line

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