1. Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine. 2. Drain and put the wine to one side. 3. In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan! 4. Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish. 5. Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef. 6. Brown the shallots & garlic in the bacon fat & add to the beef & bacon. 7. Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine. 8. (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.). 9. Cook on automatic or High for 4 hours and Low for up to 6 hours. 10. (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!). 11. Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube. 12. Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later! 13. THIS IS BETTER MADE 24 HOURS BEFORE EATING! 14. Freezes beautifully - I always make a large batch and then freeze some. 15. NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years. 16. If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work! ---------------------------------------------------------------------------
Nutrition
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