Main Menu

DAUBE OF BEEF CHEEK PROVENCAL STYLE

Serves
4
Prep
1½ hrs
Cook
3 hrs
Difficulty
Medium
Ingredients.
  • 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
Method.
  • 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.
back to Recipes
Share:
Pinterest
Facebook
Email
Hungry for more?
abcdef: array(1) { [0]=> string(5) "cheek" }

Show us your Angus Reserve photos. We’d love to share them! Tag #angusreserve

Get social with us @angusreserve

“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)
2022_FFS_Gold_CMYK
2021_FFS_Gold_CMYK[32]
BrandedBeef_Trophy_CMYK 2020@2x
BrandedBeef_Gold_CMYK_2020@2x
BrandedBeef_Gold_2016@2x
FFA_2014_GoldMedal_Colour@2x
FFA_GoldMedal_2013_Colour@2x

JOIN THE RESERVE

Subscribe to get inside tips, hints & all things Angus Reserve.

Enter your email

ANGUS RESERVE
NH Foods

Producers of Australia’s Premium Beef Range.

nh-foods.com.au

FOLLOW US
Facebook-f Instagram Youtube

Terms of Use     Privacy     ©NH Foods 2024     Site by Red Candy Marketing Agency

Terms of Use     Privacy

©NH Foods 2024

Site by Red Candy Marketing Agency