Bœuf à l'orange et aux épices en conserve

Orange beef and canned spices

Prepared Dishes

Préparation

20 minutes

Traitement thermique

1 h 30

Temps de conservation

6 months in a dry and fresh place (<6 c °)

An original Burgundian recipe revisited to Christmas flavors that will not bundle your ice guests. With Charolais beef, you have the must of beef meat. Your preserve will be only successful!

For how many ?

The jars Le Parfait Super> Bocal - 0.75 L (diameter: 85)

Ingredients

Beef gîte (Charolais du Bourbonnais IGP)

750 g

Onion

Red wine

50 cl

Calf bottom

50 cl

Orange juice

Orange zest

Cinnamon

1 c. coffee

Ginger (powder)

1 c. coffee

Peanut oil

Steps

Cut the Charolais beef gîte in cubes, mince the onions
In a casserole dish, brown the meat cubes in a bottom of oil. Add the onions, spices (cinnamon, ginger), salt, pepper. Cook for 5 min over medium heat.
Pour the oranges juice and red wine. Bring to a boil. Add the veal bottom. Resume boiling. Add the zest and continue cooking over low heat for 15 min.
Fill your jars without delay Le Parfait Super up to 2 cm from the edge. Immediately proceed to the heat treatment 90 min at 1200 ° C.

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