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French   -   Demi-Daube   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 4 Pounds Sirloin Steak -- Cubed
  • 2 Tablespoons Herbs De Provence
  • 1 Tablespoon Black Pepper
  • 1/2 Cup Olive Oil
  • 10 Cloves Garlic -- Finely Chopped
  • 2 Large Onion -- Chopped
  • 2 Tablespoons Orange Zest
  • 3/4 Cup Balsamic Vinegar
  • 1 3/4 Cups Dry Red Wine
  • Salt -- To Taste
  • 3 Tablespoons Flour
  • 1/2 Cup Capers -- Optional
  • Parsley -- Garnish
Directions combine herbs and pepper and run evenly into meat; place in single layer in shallow glass dish; pour olive oil over and sprinkle with half the garlic; marinate overnight.
preheat oven to 300 degrees; combine remaining onion, garlic and orange zest; remove meat from marinade, reserve liquid; scatter 1/3 of onion mixture over bottom of oven proof casserole dish; arrange 1/2 meat on top; sprinkle with another 1/3 of onion mix, another layer of meat and then another layer of onions; pour reserve marinade on casserole along with vinegar and 1 cup of wine; season with salt and cover tightly for three hours.
Put flour in small sieve and sift over cooking juices in the casserole; pour in remaining wine; wisk until thickens 5 minutes; add to casserole along with capers; serve sprinkeled with parsley.
Serves 6
Time to Make 0:00

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