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
- 2 teaspoons olive oil
- 600g red meat chuck steak, trimmed, cut into 3cm pieces
- 1 brown onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, finely chopped
- 1 half of cups crimson wine
- 3 tomatoes, chopped
- 3 fresh thyme sprigs
- 7cm strip orange rind
- 2 dried Masterfoods Bay Leaves
- Mashed potato, to serve
- Steamed green beans, to serve
- Salt, to season
The instruction how to make Slow-cooker pork daube
- 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.
- 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.
- 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.
- 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 daubecalories: 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