Citrus and Beef Casserole
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Difficulty:
moderate
Difficulty
Preparation:
8 h. 45 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 2 ½ Tbsps unsalted butter
- 6 cups braising Steak (diced)
- 1 cup Pancetta (cut into lardons)
- 4 shallots (finely sliced)
- 2 carrots (peeled and finely diced)
- 1 Orange (juiced and zest pared)
- 3 bay leaves
- 2 cups Beef stock
- 1 cup good quality Ale
- salt
- peppers
Product recommendation
Suggested variation 1; replace the ale with the same volume of red wine.
Suggested variation 2; replace the shallots with 300 g / 10 1/2 oz / 2 cups blanched and peeled pearl onions.
Preparation steps
1.
Coat the beef in the oil and season generously. Heat a large casserole dish over a moderate heat until hot and seal the beef in batches until golden brown in colour all over.
2.
Transfer the sealed beef to a slow cooker when done. Reduce the heat under the dish a littler before adding the butter.
3.
Sweat the shallots, carrot, pancetta and bay leaf with a little salt until softened, stirring occasionally. Deglaze the dish with the ale before adding the orange juice, pared zest, stock and seasoning.
4.
Stir well before pouring into the slow cooker and stirring again thoroughly.
5.
Cover with a lid and cook on a medium setting for 8 hours.
6.
Adjust the seasoning to taste after 8 hours before ladling into a casserole dish for presentation.
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