Beef Daube with Baby Vegetables

• serves 4

• Preparation time:

• Cooking time:

Ingredients

2 tablespoons olive oil
4 x 250 g wagyu beef cheeks, sinew removed
1 onion (peeled and roughly cut into 2cm pieces)
1 carrot (peeled and roughly cut into 2cm pieces)
1 stick celery (roughly cut into 2cm pieces)
½ head garlic
½ bunch thyme
1 bayleaf
1.5 litres red wine
1 orange, peeled
50 ml brandy
salt

Garnish
200 g speck, cut into 1 cm cubes
100 g button mushrooms, stalks removed
1 bunch baby yellow carrots
1 bunch baby orange carrots
1 bunch baby purple carrots
1 bunch baby leeks

Method

1. Place a pan over high heat and add the oil.
2. When hot, add the beef cheeks and seal each side for 4 minutes or until brown. Turn down heat and add vegetables and herb and red wine.
3. Bring to the boil, remove from heat and allow to cool in fridge overnight.
4. The next day, place the pot on the heat and bring back to the boil
5. Place in the oven covered with the lid and cook for 4.5 hours
6. Remove from oven, add brandy, orange peel, speck, mushrooms and baby vegetables
7. Place pan in oven and cook for a further 20 minutes.
8. Remove and serve with Paris mash or rice pilaf.

Notes