Braised Beef with Penne
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
4 h. 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 carrots (peeled)
- 2 onions (peeled and chopped)
- 3 cloves garlic cloves (peeled)
- Orange zest (from 1 orange)
- 1 Bouquet garni
- 4 cups stewing Beef (cubed)
- 3 Tbsps olive oil
- 2 cups Red wine
- 2 cloves
- ¾ cup bacon lardon
- 1 Tbsp tomato puree
- 8 cups Penne
- salt
- peppers
Preparation steps
1.
Finely chop the carrots, 1 onion and 1 garlic clove in a food processor.
2.
Place in a large bowl with the orange zest, bouquet garni and the meat. Pepper generously, add a little oil and the red wine. Cover with clingfilm and leave to marinate for 24 hours in the refrigerator.
3.
The same day, peel the remaining onion, cut in half and push the cloves into it.
4.
Remove the meat from the marinade, pat dry and add to a casserole in batches to colour on all sides. Return all the meat to the pan.
5.
Add the lardons, garlic and onion and fry gently until the fat runs, then stir in the tomato puree. Season and cook gently for 10 minutes.
6.
Add the marinade and its ingredients and turn up the heat until it’s simmering gently. Cover and cook over the lowest heat for 3 hours.
7.
15 minutes before the ends of cooking, cook the pasta according to packet instructions. Drain and toss with a little butter to prevent sticking.
8.
Fish the onion and bouquet garni out of the stew and serve with the pasta.
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