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 Cuisines > French cuisine > Search results

Estouffade de boeuf

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 tiny 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 saut pan, heat he remaining 1/4 cup oil, add the beef, and brown it lightly on all sides. Add the onion and saut 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. Add the olives and cook for 30 minutes longer. Transfer beef to a cutting board and carve into slices. Arrange the slices on a heated platter and spoon on sauce and olives. 
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