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Before you jump to Simplified Boeuf en Daube recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Just about any article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very good information. Now and then, though, you totally do not want to make a full meal for your family or even just for yourself. Once in a while you just want to pay a visit to the drive through when you are on your way home and complete the day. There is no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants around are trying to “healthy up” their menus. Here is the way to find appropriate food choices at the drive through.
Select water, juice or milk as a beverage. When you sip a huge soft drink you are adding too much empty calories to your day. One helping of soda is eight oz.. That serving may contain numerous spoonfuls of sugar along with at least a hundred calories. Most fast food soft drinks are a minimum of twenty ounces huge. Thirty ounces, however, is a lot more common. This shows that your drink alone will put a large number of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to select milk, juice or perhaps normal water.
Logic says that one of the best ways to stay balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good idea but if you make good choices, there’s no reason you can’t visit your drive through now and then. Sometimes what you need is to let other people produce your dinner. There isn’t any reason to feel terrible about going to the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to simplified boeuf en daube recipe. You can have simplified boeuf en daube using 11 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Simplified Boeuf en Daube:
- Prepare 2 tbs Olive Oil
- Use 1 1/4-1 1/2 kg joint of Brisket or Chuck Beef
- Prepare 2 Onions, chopped finely
- Take 10 Shallots, peeled but left whole
- Provide 3/4 Garlic cloves, crushed
- Get 2 x 400g Tins Pomodorini or plain ChoppedTomatoes, according to preference
- Prepare 100 g Olives, pitted (black or green)
- Get 375 ml Dry White Wine
- You need 1 tsp Dried oregano
- You need 1 tsp Dried Thyme
- You need Salt & Black Pepper
Instructions to make Simplified Boeuf en Daube:
- Pre-heat oven time Gas Mark 4 or your electric equivalent. On our Neff Circotherm it’s 160C but it’s probably 180C for normal fan ovens.
- Heat the olive oil in the casserole, season the meat well and quickly brown it all over on a high heat.
- Remove the meat and keep on a plate. Use a very little wine to deglaze the casserole.
- Add the onions and gently fry for 3 minutes or until softened. Add the garlic and gently fry for a further minute.
- Add the shallots and gently fry for a further two minutes, turning the shallots to seal them evenly.
- Return the meat to the casserole, adding the tomatoes, olives, remainder of the white wine, oregano and thyme. Give everything a gentle but thorough stir.
- Cover and place in the centre of the oven. Cook for around 2 1/4 to 2 1/2 hours but in any event until the meat is very tender. Check periodically to ensure that the casserole doesn’t become dry and add water (but not much otherwise the sauce is diluted!) but only if necessary. I usually also turn the meat once or twice.
- Put the meat onto a hot carving plate and let it rest for 10-15 minutes, then slice off what you want.
- Taste and season the sauce if required and serve in a separate gravy boat. Serve with boiled or creamed potatoes and your choice of vegetables. Brussels Sprouts, cabbage, carrots and cauliflower all work well but so do many other vegetables.
- Keep the leftover meat and sauce in the fridge and consume over the next day or two.
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