DAUBE
This slow-cooked stew comes from Provence, where meat was gently braised in wine with herbs and aromatics.
Serves: 4/6
Ingredients:
1kg Ox cheek
100g Plain flour (seasoned)
30ml Oil
200g Pancetta
2 Carrots, peeled
2 Celery sticks
1 Onion, peeled
½ Garlic bulb
1tbsp Tomato paste
1 Bouquet garni
750ml Red wine (full-bodied)
200ml Beef stock
80g Black olives
1/2 Large orange zest
3 x Anchovies
Salt + Pepper
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10g Parsley, finely chopped
100g Baby onions, peeled and trimmed
Prep the ox cheek, dust the ox cheek in the seasoned flour, shake off the excess, and brown thoroughly on all sides until deeply coloured in a heavy casserole over medium-high heat, remove and set aside.
Lower the heat and add the pancetta to the same pot. Render gently until golden, remove. Then add the vegetables and garlic. Cook until softened and lightly coloured. Add tomato paste. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly.
Deglaze with red wine and beef stock. Return the ox cheek to the pot. Then add the beef stock, orange zest, anchovies, olives and bouquet garni. Bring to a gentle simmer and season lightly.
Slow cook. Cover and cook at 135°C in the oven for 2hours, until the meat is nearly tender. To finish the daube remove the mirepoix and bouquet garni add the peeled baby onions. Return back to the oven for another hour. Finish with chopped parsley and seasoning.
