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Beef Daube with Prunes
Beef braised slowly with red wine, orange zest, rosemary and soft prunes until it melts into a sweet, glossy sauce. Serve it over creamy mashed potatoes.
- YieldServes 6
- Hands-on40 min
- Total3 h 1 min
- Difficulty
Ingredients
- 16 gall-purpose flour, seasoned with salt and pepper
- 1 tspdried mixed herbs
- 900 gbeef braising steak, trimmed and diced
- 3 tbspolive oil, plus more if needed
- 2onions, thinly sliced
- 2 clovesgarlic, minced
- 2carrots, cut into matchsticks
- 2 leavesbay leaf
- 1orange, zest only, in strips
- 1 sprigrosemary
- 100 gdried pitted prunes
- 480 mlbeef stock
- 160 mlred wine
- 1 tbsptomato paste
- 1 tspwhite wine vinegar
- to tastesea salt and freshly ground black pepper
To serve
- 15 gcilantro leaves, roughly chopped
- to tastecreamy mashed potatoesoptional
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