Daube de boeuf aux olives

Name: daube de boeuf aux olives
Total time: 20 min
Yield: 8
Ingredients: 60 gram butter; 5 tablespoon olive oil; 1 kilogram sukadelap; 1 kilogram beef rag; 200 gram bacon; 1 cow shank; 4 root; 6 shallot; 3 clove garlic; 2 twig thyme; 1 laurel leaf; 750 milliliters Red wine; 2 clove; 1 piece orange peel; 500 gram black olive

Ingredients

60 gram butter
5 tablespoon olive oil
1 kilogram sukadelap
1 kilogram beef rag
200 gram bacon
1 cow shank
4 root
6 shallot

3 clove garlic
2 twig thyme
1 laurel leaf
750 milliliters Red wine
2 clove
1 piece orange peel
500 gram black olive

Directions

Heat the butter and oil in a frying pan and fry the glazed peel.
Add the bacon, the shank, carrot, shallot, garlic, thyme and bay leaf. Season with salt and pepper and reduce to a low setting for about 30 minutes.
Heat the wine with the cloves and orange peel and let it draw.
Add to the meat and simmer for about 2.5 hours at a low setting.
Add the olives approximately 30 minutes before the end of the stewing time. Remove the laurel, cloves and orange peel before serving.