Daube of Beef

Cook time 3 hours
Servings 4


4 (approx 1.5 kg) beef cheeks, sinew removed
1 onion, cut into quarters
1 carrot, cut into batons
2 stalks celery, cut into batons
4 cloves garlic, left whole
2 bay leaves
2 sprigs thyme
4 sprigs parsley
800ml red wine
200ml Port
20g flour
20 ml olive oil
20g butter
1 peel of orange
½ cup veal stock
Salt and Pepper

250g speck, cut into lardons
450g button mushrooms, halved
6 French shallots, softened by boiling for 15 minutes then peel
½ cup flat leaf parsley, finely chopped

Daube of Beef


In a large bowl marinate the beef cheeks with the onion, carrots, celery, garlic, herbs, wine and port. Cover with cling film and marinate for up to 2 nights in advance.

Pre heat the oven to 165?C.

Remove the beef cheeks from the marinade and pat dry with some paper towelling. 

Heat a large cast iron pot and add the butter and oil. Sear the meat in batches ensuring they are well coloured on each side. Season with salt and pepper. Remove from the pot once coloured.  Now strain the vegetable and herbs, reserving the liquor.  Add the vegetable to the pot and cook for 5-8 minutes. Place the beef back into the pot, with its juices and add the flour. Mix well and cook off for a further 4 minutes. Finally add the port and wine liquor and allow to come to boil, skimming off any impurities. Add half the stock. Place a cartouche over the stew and cover with the lid.

Place in the oven and cook for 2 ½ to 3 hours, checking half way to see if additional stock is needed. The meat is cooked when it is soft and tender.

Once cooked arrange the beef cheeks and soft vegetables to a large platter. Strain the sauce into another saucepan and allow to reduce a little. Check seasoning.

For the garnish, sauté the speck, mushrooms and French shallots in a large pan. Scatter over the meat. Finally pour over the red wine sauce. Serve with some creamy potato puree or boiled waxy potatoes.