The other day I was blessed with a big box of blood oranges from Redbelly Citrus. They looked amazing and smelt devine and I just couldnt wait to dive in and get cooking with them. The shame is that most of the recipes I came across where for ‘summer creations’ and it is COLD here in Canberra at the moment!
So I put my thinking hat on and I thought, ‘what is more warming in winter then a hot pot’. And a daube of beef came to mind.
This recipe calls for the zest of one blood orange and the juice of two blood oranges – but if you are unable to get your hands on blood oranges then I am sure that you could try with regular oranges. But the blood orange definiately gave this dish something special.
A DAUBE OF BEEF
600 grams of beef
1 tablespoon of flour
1 teaspoon of garlic salt
1 teaspoon of cracked black pepper
200 grams of bacon
1 brown onion
1 cup of red wine
1 cup of beef stock
4 small carrots
2 blood oranges
1/2 bunch of thyme
olive oil
Season the beef in flour, garlic salt and black pepper. Fry the beef off in olive oil in a deep oven dish (which also has a lid). Add the diced bacon and onion to the mix and allow to brown.
Add the chopped carrots, red wine, beef stock, thyme, the juice of both of the blood oranges and the zest of one of the oranges – and then transfer to a 180 degree oven for 90 minutes.
Serve with mashed potato and crusty bread.
