Exquisite beef infused with a delicious orange herbal mustard

Source : Heat The Oil And Fry The Beef In Order To Seal It Remove With A Slotted Spoon And Transfer To A Casserole Fry The Onion And Garlic Drain And Add To T...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : May 20, 2021

Step:

  1. Heat the oil and fry the beef in order to seal it, remove with a slotted spoon and transfer to a casserole. Fry the onion and garlic, drain and add to the casserole.

  2. Add the flour to the pan and cook for 1 minute, then add the stock and bring bring to a boil.

  3. Peel to with the oranges and remove the white pith leaving just the coloured part of the rind, chop into small pieces. Squeeze both the oranges and add the juice and the rind to the casserole.

  4. Add the tomato purée, Grand Marnier and maple syrup, and season

  5. Preheat the oven to 1 80C

  6. Cover the casserole and cook in the oven for at least 1 1/2 hours. Add the mushrooms and return to the oven for another 30 minutes.

  7. Serve garnish with slices from half the remaining orange rind and the herbal mustard (recipe to follow) - don't forget to grate orange rind before cutting it up.

  8. Recipe for herbal mustard:

  9. Grate the orange rind and mix with the chopped fresh herbs. Then mix in with the orange juice and the Dijon mustard. Serve in a separate dish to the beef.


Ingredients

  1. 3 tablespoons oil
  2. 750 g braising steak, cubed
  3. 225 g onion (chopped)
  4. 2 cloves garlic, peeled and crushed
  5. 2 tablespoons flour
  6. 500 ml beef stock
  7. 3 oranges (one for garnish and the herbal mustard)
  8. 1 tablespoon tomato purée (paste)
  9. 45 ml Grand Marnier
  10. 1 tablespoon maple syrup
  11. to taste Salt and pepper
  12. 1 cup sliced mushrooms
  13. For the herbal mustard:
  14. 2 tablespoons mixed herbs finely chopped, you can use whatever you like such as thyme chives etc
  15. The juice and grated rind of half an orange
  16. 3 tablespoons Dijon mustard

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