Quote Originally Posted by Ted Crocker View Post
Tried putting orange peals in with the beef and rice again today. I am sure now that the orange peal goes quite well with beef. It adds a bitter flavor on the same line as rosemary, but it also adds a tiny sweet, sharp orange zest to the flavor. All that being said, I think it is also better to chop the peal up or perhaps grate it, so the flavor isn't all in one bite.

I can see putting the orange peal into steak or a roast.
most of the recipes i know of with citrus peels in them say to grate the peel.