4 x Angus Reserve trimmed beef cheeks, muscle only
1 carrot peeled and roughly chopped
1 onion peeled and roughly chopped
1 stalk celery trimmed and roughly chopped
1 bottle of pinot noir
3 pieces of orange peel
6 sprigs of thyme
½ cup brandy
2 cups beef stock- optional
150gms kalamata olives-drained
3 tomatoes, cut into quarters , seasoned and semi dried in a low oven
Butter and olive oil for browning
Salt and pepper
1/3 cup chopped curly leaf parsley
To serve, mashed potato
Marinate the beef cheeks in the red wine, carrot, celery and onion along with bouquet garni for a good day in advance, turning the cheeks after the first 10 – 12 hours.
After a day of marinating separate the meat from the red wine and vegetables, clarify the wine by placing in a pot and bringing to the boil, skim away what comes to the surface then set aside. Choose a heavy pan, which will accommodate all the daube ingredients.
Season the well drained beef cheeks with salt and pepper and proceed to brown in butter and olive oil, transferring them to a colander or sieve to drain.
Lay over the browned beef cheeks scattering the marinated vegetables and garlic evenly throughout, warm the brandy in another pan, ignite it and pour over meat. Stir until the flames die down. Add the beef stock, push the bouquet into the centre of the ingredients, cover with wine and bring to the boil.
Skim the surface and allow the wine to boil gently for a few minutes. Taste, adjust seasoning, cover with a double thickness of greaseproof paper, a lid and braise at 130oC in the oven or very gently on top of the stove until tender, approximately 1 ½ hours.
Remove the bouquet garni and discard it. Skim off the fat. Remove the garlic and separate the cloves but don’t skin them, putting them back along with the olives, diced tomato and chopped parsley for 10 minutes to infuse the flavour before serving.
Serve in a deep pasta plate alongside a helping of mash potato.