This recipe for saucy orange beef is from Best of Beef, National Beef Cook-Off.
2 pound boneless beef chuck roast, cut into 1 inch cubes
1 cup fresh orange juice
3 tablespoons butter, divided
1 cup sliced onion
1 bottle (12 ounces) dark beer
1 can (10 1/2 ounces) beef broth
Salt and pepper to taste
1/2 cup fresh bread crumbs
1/2 pound mushrooms, sliced
3 cups hot mashed potatoes, seasoned with 1/4 teaspoon ground nutmeg
2 tablespoons chopped parsley
1 tablespoon shredded orange peel. Remove rind from orange in thin strips with vegetable parer; cut strips into fine shreds with sharp knife.
Parsley sprigs
Place boneless beef chuck roast cubes and orange juice in plastic bag or utility dish, stirring to coat. Close bag securely or cover dish and marinate in refrigerator 2 hours or overnight, if desired, stirring occasionally.
Heat 1 tablespoon butter in Dutch oven over medium heat until hot. Add onion; cook 8 to 10 minutes or until golden brown, stirring frequently.
Drain beef, discard marinade. Add beef, beer and beef broth to Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Add salt and pepper to taste; stir in bread crumbs. Continue cooking over medium-high heat 10 to 15 minutes or until sauce thickens, stirring occasionally.
Meanwhile heat remaining butter in frying pan over medium high heat until hot. Add mushrooms; cook 8 to 10 minutes or until golden brown, stirring frequently. Add mushrooms to beef mixture. Spoon mashed potatoes into center of heated platter. Spoon beef mixture in a ring around potatoes; sprinkle beef with chopped parsley and orange rind. Garnish with parsley sprigs.
Makes 6 servings. Preparation time: 25 minutes. Marinating time: 2 hours. Cooking time: 2 hours.
The Link LonkJune 15, 2021 at 10:09PM
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CattleWomen’s Corner: Saucy orange beef recipe offered - Red Bluff Daily News
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