Recipe Canned beef with orange and spices

An original Burgundy recipe revisited with Christmas flavors that won't leave your guests full of ice cream. With Charolais beef, you have the ultimate in beef. Your preserve will only be a success!

Bœuf à l'orange et aux épices en conserve
Preparation time:
20 min
Heat treatment time:
Community rating:


Number of persons: 4 servings
  • 750 g of charolais beef from Bourbonnais IGP
  • 2 onions
  • 50 cl of red wine
  • 50 cl of veal stock juice of two oranges zest of one orange
  • 1 tbsp. cinnamon powder
  • 1 tsp. teaspoon powdered ginger
  • Peanut oil

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Cut the knuckles of Charolais beef into cubes and chop the onions.
    In a casserole dish, brown the meat cubes in a little oil.
  • Add the onions, spices (cinnamon, ginger), salt and pepper. Cook for 5 minutes over a medium heat.
  • Pour in the orange juice and red wine. Bring to the boil. Add the veal stock. Bring back to the boil. Add the zest and continue cooking over a low heat for 15 mins.
  • Immediately fill your Le Parfait Super jars to within 2 cm of the rim. Heat for 90 minutes at 100°C.

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