olive daube with carrot and orange parsley penne

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Cooking receipe to make olive daube with carrot and orange parsley penne under category Aga Recipes. You may find some video clips related to this receipe below.

olive daube with carrot and orange parsley penne

3 tbsp fruity olive oil

1 kg shin of beef or chuck steak cut into 50mm pieces

2 onions finely chopped

225g smoked back bacon rind removed and chopped

2 carrots thickly sliced

2 sticks celery sliced

2 tbsp red wine vinegar

2 cloves garlic finely sliced

1 bottle full flavoured red wine

1 orange grated zest and juice

50g puy lentils

2 cinnamon sticks broken

6 cloves

4 bay leaves

3 sprigs lemon thyme

2 tbsp sundried tomato paste or tomato puree

3 tbsp black olive paste or tapenade

125g black or green olives halved and pitted

salt and freshly ground black pepper

watercress to garnish

Penne:

225g good quality dried penne

2 carrots cut into matchsticks

25g butter

salt and freshly ground black pepper

3 tbsp parsley freshly chopped

Heat the oil in a large ovento hobcasserole on the boiling plateadd the beef and brown it quickly on all sides. Scoop the beef on to a plate using a perforated spoon then add the onion bacon carrots and celery to the juices left in the pan.

Stir them round then cover and cook on the floor of the roasting ovenfor 10 minutes.

Stir the vinegar and garlic into the pan cooking for 12 minutes on the simmering plate until any sediment has been released from the bottom of the pan.

Gradually add the red wine then bring to the boil.

Add just the zest of the orange and all the remaining ingredients except the olive paste and olives then return the meat to the pan making sure that it is covered by the wine.

Once simmering cover the pan and cook on the floor of the simmering ovenfor at least 4 hours and up to 6 to 8 hours.

To prepare the penne bring a large pan of salted water to the boil then cook the pasta for 12 to 15 minutes or as directed on the packet.

Add the carrots to the pasta for the last 5 minutes of cooking.

Drain well.

Melt the butter in the pasta pan then add the orange juice (the zest went into the beef) and bring quickly to the boil adding a little salt and pepper add a little extra orange juice if necessary to make about 5 tbsp of dressing. Return the pasta and carrots to the pan toss them in the dressing then quickly stir in the parsley.

Stir the olive paste into the daube then add the olives and season to taste. Mound the penne in warmed serving bowls and serve topped with the beef and plenty of the delicious sauce. Garnish each portion with a generous heap of watercress.

You have to go a long way to beat a good daube. 1 like to serve it with this unusual but highly complementary pasta.

Serves 6

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