Daube of Beef cheeks, Roasted baby carrots & Potato puree

Daube is a stew of beef slow cooked in wine, the dish originated from the south of France. Beef cheeks are the hard working muscles on the face of the cow/bull, it is a tasteful cut with wonderful gelatinous buttery texture provided its cooked slowly & gently.

Adapted this recipe from Justin North’s “French Lessons“. Justin North is chef owner of Becasse, Plan B & Etch. He has been cooking since he was 15 years old & has trained under great chefs like Raymond Blanc at Le Manoir aux Quat’ Saisons & Liam Tomlin at Banc. I met him briefly & asked a question during Sydney Morning Herald’s “Good Food Month” Molecular gastronomy event, at the Powerhouse museum sydney october 2008. He seems to be a great bloke, his food at Becasse & Plan B rocks. Plan B does the most amazing wagyu beef burger for only $10.

For the daube

  • 4 x 300g beef cheeks
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 6 garlic cloves
  • 6 sprigs of thyme(love it)
  • 1 bay leaf(1 bay leaf goes a long way)
  • 1 litre red wine(I used a bottle of McGuigan’s estate red wine blend, it was in a 1 litre bottle)
  • 500 ml port(I used a DeBortoli tawny port)
  • Plain flour for dusting cheeks
  • 4 tbsps olive oil
  • 2 litres brown veal or beef stock
  • Salt & pepper
Aromatics & herbs for daube
  1. Place the cheeks in marinading container.
  2. Chop roughly the onion, carrot & celery. Add to the marinading container with the cheeks. Also add the garlic & herbs.
  3. Combine port & red wine in saucepan, heat to the boil. Lower heat and simmer until reduced by half.Allow to cool until lukewarm, add to marinading container.
  4. Leave marinade to cool to room temperature, then cover and refrigerate. Leave to marinate for 24hrs.
  5. Next day, preheat oven to 140 degrees. Strain beef, vegetables & herbs. Set aside the vegetables & herbs and reserve the marinade.
  6. Lightly dust the beef cheeks with flour.(Flour used to prevent cheeks from burning when browning, not thickening)
  7. Heat oil in large casserole pan, brown beef cheeks until browned evenly. Set cheeks aside.
  8. Add the reserved vegetables to pan & brown evenly. Add marinade to pan and bring to the boil. Lower heat & simmer until liquid is reduced by half.
  9. In another pan bring the brown veal or beef stock to boil.
  10. Add beef cheeks, herbs & stock to casserole pan. Bring it to gentle simmer.
  11. Cover tightly casserole pan with a lid. Braise in oven for 4 hours.

Serve the daube of beef cheeks with baby roasted carrots & potato puree.