Beef in Cider

Originally I had planned to make pork belly in cider sauce, a recipe from
Jamie Oliver’s Great Britain cookbook. The local butcher didn’t have pork belly though, so I adapted the recipe to make slow cooked beef in cider.
I browned onions and garlic in a little oil.

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Then added the floured beef (400g) and bones.

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When the beef was browned I poured in 7.5dl cider.

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After letting it bubble away for a while I added 5dl beef broth and 3-4 carrots.

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I let it simmer over low heat for 3 hours and enjoyed a Kir Breton (or two) together with a great view and lovely weather.

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Finally I seasoned the beef with salt, pepper and herbs provençale, added 2dl cream and 200g small potatoes and cooked it for a further 30 minutes.
The meat and vegetables were tasty and tender and the cider sauce was lovely and makes a nice change to the red wine sauce I usually make.

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