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This Braised Beef with Orange and Red Wine is a flavorful and tender dish that combines the rich taste of beef with the zesty brightness of orange and the depth of dry red wine. It’s a perfect dish for a cozy dinner or a special gathering. The beef is slow-cooked with garlic, carrots, celery, and aromatic herbs, allowing the meat to absorb all the delicious flavors while becoming tender enough to fall apart. The orange peel and juice add a surprising yet delightful citrus twist to the dish, balancing the savory flavors of the beef and wine. Serve it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Full Recipe:
Ingredients:
Meat (beef or your choice) – 450 g, cut into chunks
Carrots – 2 small, diced
Celery stalk – 1, diced
Garlic cloves – 4, minced
Bay leaf – 1
Rosemary – 1 teaspoon (fresh or dried)
Flour – 1 tablespoon
Orange peel – 1 teaspoon (zested)
Orange juice – 100 ml (unsweetened)
Dry red wine – 50 ml
Soy sauce – 2 tablespoons
Salt and pepper – to taste
Olive oil or vegetable oil – 2 tablespoons (for browning the meat)
Step-by-Step Instructions:
Step 1: Prepare the Meat
Cut the Meat: Start by cutting the beef (or your choice of meat) into bite-sized chunks, about 2 inches each. Pat them dry with a paper towel to ensure they brown properly.
Season the Meat: Season the beef with salt and pepper to taste.
Step 2: Brown the Meat
Heat the Oil: Heat 2 tablespoons of olive oil or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the Meat: Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides, about 3-4 minutes per side. Remove the browned meat from the pot and set it aside.
Step 3: Sauté the Vegetables
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