Estouffade De Boeuf Recipe

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Estouffade De Boeuf

From Dorothy McNett's recipes at A perfect beef dish for the holidays as it can be marinating 1-2 days. A great mixture of flavors makes it very "decorated" for your December events! (Any time of the year, for that matter!)

1 1/2 cups dry red wine
1/2 cup olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh summer savory, or 1/2 t. dried
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 pound boneless beef rump or bottom round roast

1 large onion, chopped
1 large ripe tomato, chopped
2 inch strip of orange zest
2 anchovy fillets, drained and finely chopped

24 small black olives cured in brine

In a large bowl, whisk together the wine and 1/4 cup of the oil. Add garlic, herbs, salt and pepper. Marinate beef in this for 12-24 hours. Preheat oven to 350 degrees. Drain and pat dry the beef, reserving the marinade. In a large casserole or sauté pan, heat the remaining 1/4 cup oil, add the beef, and brown it lightly on all sides. Add the onion and sauté for about 2 minutes. Add the reserved marinade, tomato, orange zest, and anchovies. Cover and bake for 2- 1/2 hours, adding a little water if the liquid dries up. Remove roast from oven, add the olives. Allow to stand about 10-15 minutes, lightly covered. Transfer beef to a cutting board and carve into slices. Arrange the slices on a heated platter and spoon on sauce and olives.

Recipe created 1994-09-16.

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