How Do You Make Slow-Cooked Beef With Tangerines And Mixed Mushrooms In Red Wine Sauce?
Slow-cooked beef with tangerine zest and mixed mushrooms is an easy-to-prepare dish that is quite elegant and satisfying as a main course for a large Italian meal. Slow-cooked beef is a savory, rich dish, especially when served with roasted red potatoes in sage-rosemary butter, a crisp green salad, a glass of red wine or brown ale, and a loaf of hot ciabatta bread with extra virgin olive oil and balsamic vinegar. Preheat the oven to 350 degrees. Heat the canola oil and butter in a large sauté pan and cook the onions over medium heat for 4 or 5 minutes. Place the beef in the same sauté pan with the onions and add the beef stock, wine, oregano, red wine and sugar. Stir to combine. Transfer the mixture to an ovenproof baking dish. Cut the peel from the tangerine and slice the zest into fine strips. Add the zest to the baking dish and cook in the oven for 60 to 75 minutes. While the beef is in the oven, soak the dried mushrooms in a bowl with 3 tbsp. warm water for 30 minutes. Drain and se
