Recipe Canned beef with orange and spices
Preparation time:
20 min
Heat treatment time:
1h30
Ingredients
Number of persons: 4 servings
Preparation
- 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.