Beef Stewed with Oranges

Main Dishes | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from a 1939 cookbook. The style and spelling of the original have been preserved.

Ingredients

Beef - 17.6 oz
Butter - 1 tablespoon
Tomato Puree - 2 spoons
Wheat Flour - 1 tablespoon
Onion - 1 head
Carrot - 1 piece
Parsley - 1 piece
Bay leaf - 3 pieces
Oranges - 1 piece
Green peppercorns - 8 pieces
Salt - to taste

Step by Step guide

Step 1

Rinse the meat (chuck, brisket, or shank), season with salt, and place it whole in a frying pan. Then, sear it on all sides until a golden crust forms.

Step 2

Place the browned meat in a pot, add tomato paste, 3–4 cups of hot water, cleaned, washed, and chopped roots and onion, bay leaf, and whole peppercorns. Cover the pot with a lid and let it simmer for 2–3 hours.

Step 3

About 30 minutes before the cooking time is up, add 1 tablespoon of flour that has been browned in an equal amount of butter until dark brown to the meat. Stir well and let it simmer on low heat until fully cooked.

Step 4

Slice the cooked meat and place it in a saucepan, layering it with circles of oranges that have been peeled and pitted, then cover the saucepan with a lid.

Step 5

Strain the sauce obtained from braising the meat, then add the orange zest, cut into very fine strips and blanched for 1 minute in boiling water.

Step 6

Drizzle the prepared sauce over the meat, place it over heat, bring to a boil, and then serve. You can serve fried or boiled potatoes or potato croquettes on the side.