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Beef En Daube in a Sauce of Red Wine and Olives


  • 1/2 cup green olives, pitted and coarsely chopped
  • 1/2 cup fresh orange juice
  • 15 anchovy fillets, coarsely chopped
  • 1/2 cup pimentos, coarsely chopped
  • 2 cloves garlic, peeled and cut in pieces
  • 1 tablespoon shallots (or onions), coarsely chopped
  • 1 cup tomato juice
  • 1 cup dry red wine
  • 2 tablespoons olive oil
  • 2 pounds of lean shoulder of beef cut in 1-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • Chopped parsley


Serves 4. Combine in the blender and blend until smooth olives, orange juice, anchovies, pimentos, garlic, shalllots, tomato juice and wine. Select a large, heavy, heatproof casserole, heat the olive oil until it begins to sizzle. Put the beef in hot oil and saute on all sides until lightly brown. Cover the beef with the wine-olive sauce. Mix in salt, pepper and oregano. Cover and put in oven (375 degrees) for 2 to 2-1/2 hours, or over low simmering heat on top of the stove for the same period of time. When the meat is tender, skim off the fat from the top of the sauce. Serve generously sprinkled with chopped parsley. Serve with rice, orzo or potatoes or with freshly cooked vegetables of the season and a green salad. Note: Refrigerate overnight, then skim fat and reheat.

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