Slow-cooker pork daube

Slow-cooker pork daube


Beef daube originates from the Provence place of France. Try this contemporary take for a hearty wintry weather meal.

The ingredient of Slow-cooker pork daube

  1. 2 teaspoons olive oil
  2. 600g red meat chuck steak, trimmed, cut into 3cm pieces
  3. 1 brown onion, chopped
  4. 1 carrot, chopped
  5. 1 celery stalk, chopped
  6. 2 garlic cloves, finely chopped
  7. 1 half of cups crimson wine
  8. 3 tomatoes, chopped
  9. 3 fresh thyme sprigs
  10. 7cm strip orange rind
  11. 2 dried Masterfoods Bay Leaves
  12. Mashed potato, to serve
  13. Steamed green beans, to serve
  14. Salt, to season

The instruction how to make Slow-cooker pork daube

  1. Heat half of the oil in a massive frying pan over medium-excessive warmth. Add red meat. Cook, turning occasionally, for five mins or till browned. Transfer to the bowl of a 5.Five-litre sluggish cooker.
  2. Heat remaining oil in pan over medium warmness. Add onion, carrot, celery and garlic. Cook, stirring every so often, for five minutes or until softened. Transfer to the sluggish cooker.
  3. Add wine, tomato, thyme, orange rind and bay leaves to sluggish cooker. Stir to combine. Cover with lid. Cook on low for 6 to eight hours (or on excessive for 4 hours), doing away with the lid midway thru cooking.
  4. Remove and discard thyme, orange rind and bay leaves. Season with salt and pepper. Serve with mashed potato and green beans.

Nutritions of Slow-cooker pork daube

calories: 493.296 calories
calories: 17.4 grams fat
calories: 7 grams saturated fat
calories: 24.4 grams carbohydrates
calories: 38.3 grams protein
calories: 106 milligrams cholesterol
calories: 240 milligrams sodium
calories: NutritionInformation

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