A delicious and heady combination of good red wine, braising steak, smoked lardons, dried orange, shallots, garlic and dried cèpes. A traditional French recipe with a twist, as you can cook this in the Crock-Pot® for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads, crusty bread & baked potatoes during the summer. An excellent choice for a family reunion or celebration, as it is VERY well behaved… It also freezes well and is a great pie filling idea if you have any leftovers.
* Dried orange peel: If you cannot buy sun-dried orange peel, make your own. Peel some oranges with a swivel head vegetable peeler. Spread outside on a rack in the full sun and leave to dry for about 2 to 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 1 year.
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