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Ingredients

How to make it

  • In a large non-reactive bowl combine the beef, cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, coarse ground pepper, orange peel, wine and mushrooms.
  • Cover and refrigerate overnight OR for up to 2 days.
  • Bring meat and vegetables to room temperature.
  • Drain, reserving the marinade.
  • Blot beef and vegetables dry with paper towels.
  • Preheat oven to 325 degrees F (175 degrees C).
  • In a large heavy Dutch oven fry the bacon over medium heat until it renders its fat, about 3 to 5 minutes.
  • Remove bacon to paper towels using slotted spoon.
  • Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan.
  • Brown them on all sides, seasoning with salt and pepper, about 7 minutes per batch.
  • Transfer to a platter.
  • Add the marinade to the pot and bring to a boil over high heat.
  • Reduce heat to medium and simmer until liquid is reduced by one third, about 8 minutes.
  • Skim foam from surface.
  • Add stock or consomme and simmer another 8 minutes, until reduced again by one third.
  • Stir in pinch of sugar and tomato paste (and tomatoes and olives, if using).
  • Return meat, vegetables and reserved bacon to the pot.
  • Cover and bake until meat is tender, about 2 1/2 to 3 hours.
  • Serve with a rustic bread for mopping juices along with a salad and a platter of cheeses.
  • Freezes well.

Reviews & Comments 3

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  • conner909 5 years ago
    Bingo! Right up my alley!
    Was this review helpful? Yes Flag
  • lacrenshaw 5 years ago
    Indeed, midge! Our tastes are very similar.. Thanks for your 5!
    Lorraine
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    very delicious!
    Was this review helpful? Yes Flag

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