Recipe of Favorite R-Rays Cider Beef

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate R-Rays Cider Beef. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from R-Rays Cider Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare R-Rays Cider Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make R-Rays Cider Beef is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook R-Rays Cider Beef using 14 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make R-Rays Cider Beef:

1. 2 bulbs garlic
2. 1 Extra virgin olive oil (EVOO), for drizzling
3. 1 Salt and pepper
4. 5 slice bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
5. 1 stick butter, divided
6. 3 lb beef chuck, cut into 2-inch cubes
7. 1 Flour, for dredging, plus 2 tablespoons
8. 3 carrots, sliced in 2-inch chunks on an angle
9. 2 apples, such as Honeycrisp, peeled and chopped
10. 3 ribs celery, chopped
11. 1 large onion, chopped
12. 2 fresh bay leaves
13. 2 to 3 cups cloudy organic cider
14. 2 can beef consomm�

Instructions to make to make R-Rays Cider Beef

1. Pre-heat the oven to 400°F.
2. Cut the ends off the garlic bulbs to expose the cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove the garlic and reduce the heat to 350°F.
3. Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and the bacon. Brown and crisp the bacon, then remove and reserve. Pour some of the fat out of the pan and add a couple of tablespoons of butter.
4. Pat the meat dry and season liberally with salt and pepper. Dredge in the flour and add to the hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve the browned meat with the bacon.
5. Add the carrots, apples, celery, onion, bay leaves and salt and pepper to the pot and partially cover. Cook to soften the vegetables for a few minutes, then sprinkle with 2 tablespoons flour. Stir for a minute, then add the cider, consommé and the roasted garlic cloves and stir to combine. Add the reserved beef and bacon back to the pan, bring to a boil, then cover and transfer to the oven. Braise the meat for 2 hours, until very tender and the sauce has thickened. Let stand for 20 minutes while you cook the potatoes.

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