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SISSYMAE
Daube de boeuf aux olives
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Ingredients
Directions
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Heat the butter and oil in a frying pan and fry the glazed peel.
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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.
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Heat the wine with the cloves and orange peel and let it draw.
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Add to the meat and simmer for about 2.5 hours at a low setting.
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Add the olives approximately 30 minutes before the end of the stewing time. Remove the laurel, cloves and orange peel before serving.
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Nutrition
560Calories
Sodium0% DV0g
Fat55% DV36g
Protein76% DV38g
Carbs3% DV10g
Fiber0% DV0g
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