May 25

Tasty beef and orange daube

by LifeLoveLaura on May 25, 2013

It’s supposed to be getting on for summer yet we’re walking around in tights and wearing our winter coats as it’s bloody freezing! There is one plus point to it being cold enough to freeze the bollocks off a brass monkey – we don’t have to swap our tasty winter comfort food for boring summery salads just yet. That is always a bonus in my book.

My twitter followers will know that I bang on about my beef and orange daube quite a lot but that’s because it’s what I always turn to when having guests round for tea. I don’t want to toot my own trumpet (is that the saying?) but it’s my old favourite as everybody loves it so I thought it’s about time I shared my recipe! If you fancy something a little bit different to the usual roast chicken for tomorrow’s family lunch (or just for yourself, there’d be more to enjoy) I strongly suggest that you take a trip to the supermarket this afternoon and have a go at this, you won’t regret it. If you do, send the rest to me as I’d gladly take it off your hands.

This recipe serves 4/5 people but we do like big portions. It is also suitable for freezing so if there’s any left over you can stash it away for another cold and rainy day. Let’s face it, there are bound to be more.

Last night's tea went down well with the family

Thursday night’s tea went down well with the family

You will need: 

(A large cast iron pan)

4 tbsp olive oil

1.1kg (2 1/2lb) best casserole steak (cut into chunks)

1 tbsp plain flower

salt and freshly ground black pepper

1 bay leaf

50g (1 3/4 oz.) butter

3 large onions

2 oranges (although if you would prefer a tiny hint of orange you can use just the one, it will be as tasty)

600ml (1 pint) red wine

550g (1 1/4lb) mushrooms

1.2 litres (2 pints) hot vegetable stock

handful of thyme (fresh or dried, whichever you prefer)

Here’s what you need to do:

Zest and juice the oranges, quarter the mushrooms and finely slice the onions. Preheat the oven to 150′C (300′F/Gas 2). Heat two tablespoons of the oil in a large cast iron pan, toss the meat in the flour, season with salt and pepper then add to the hot oil with the bay leaf and stir. Cook the meat until it is no longer pink then add the butter and cook until the meat is golden. Remove the meat with a slotted spoon once it is cooked and put it to one side. Don’t worry about the brown stuff on the bottom of the pan, it will come off later.

Add the remaining oil to the pan then add the onions and cook over a low heat until they’re soft. Add the orange zest, raise the heat a little bit then add the orange juice and stir.

Next, stir in the wine and simmer over a high heat for around 2 minutes. Stir in the mushrooms, add the stock and the thyme and season again with salt and pepper. Return the meat to the pan, put on the lid then put in the oven to cook for around 3 hours or until the sauce has reduced a little bit and the meat has become meltingly tender. I prefer the sauce to be a little bit more reduced but you can have it a little bit runnier if you’d prefer, just keep an eye on it whilst it’s in the oven as it will start to reduce after around 2 1/2 hours.

And there you go. I usually serve it with shit loads of fresh buttery mash, green beans and broccoli. You won’t need extra gravy! If you have a go please let me know, I’d love to know what you think. If you don’t have a go, you have no excuse… unless you’re a vegetarian.

Enjoy, Laura x

{ 2 comments… read them below or add one }

MrsSWoodward May 25, 2013 at 9:18 am

Am hungry now!! I love how citrus really works with beef, we did an amazing beef casserole with lemon a few years ago which was lush. Will have to give this a try x


LifeLoveLaura May 27, 2013 at 6:21 pm

Mmmm the lemon sounds nice too! Let me know if you have a go at this, would love to know what you think! x


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