Daube of beef with Léoube Collector Red

This classic dish is perfect to enjoy during the cool winter months with its rich flavours of earthy red wine and hearty beef.  We like to serve the daube with soft creamy polenta or mashed potatoes and a pile of buttery winter greens. (serves 5)

For the marinade :

  • 3 carrots, peeled and diced
  • 2 onions, peeled and chopped
  • 1 stick of celery, diced
  • 4 button mushrooms, quartered
  • 1 bulb garlic, cloves removed and peeled
  • 1 750ml bottle of Léoube Collector Red
  • 50ml of cognac
  • Bunch of thyme
  • Bay leaves

For the daube :

  • 1kg beef cheeks
  • 150g smoked bacon, sliced
  • 12 shallots, peeled
  • 3 carrots, peeled and diced
  • 6 button mushrooms, diced
  • 50g plain flour
  • 1kg fresh tomatoes, peeled and diced
  • 100g tomato puree
  • Olive oil
  • Salt and pepper

Preheat the oven to 180°C / 160°C fan / Gas Mark 4.

Begin by making the marinade. Heat a little oil in heavy saucepan and add the diced vegetables. Cook over a medium heat for 5-10 minutes until softened and golden brown. Pour in the cognac to deglaze and simmer for a minute or two before adding the red wine, garlic, thyme and bay leaves. Bring back to the boil and simmer for a further minute before setting to one side.

Season the beef cheeks with salt and pepper and then brown them well in a skillet. Once browned, placed the beef in a large dish and pour over the marinade. Cover loosely with brown kitchen paper and leave to marinate in the fridge for 24 hours.

To make the daube, remove the beef cheeks from the marinade and place to one side. Reserve the liquid and discard the vegetables.

In a casserole pan large enough to hold the daube, heat a little oil and add the smoked bacon. Fry until golden brown and then add the shallots, chopped carrots and mushrooms. Cook for about ten minutes until the vegetables have softened and turned slightly golden.

Stir in the flour and cook over the heat for 1 minute. Then gradually add the liquor from the marinade, stirring well to avoid any lumps forming. Add the beef cheeks to the casserole and bring to the boil. Simmer gently for a few minutes skimming off any scum or impurities which come to the surface.

In a small pan flambé the cognac and then pour the liquid over the exposed pieces of meat in the daube. Skim any impurities from the surface once again.

Add the tomatoes and tomato puree to the pan, stirring well and gently basting the beef cheeks with the cooking liquor.

Place in the centre of the oven for two and a half to three hours until the meat is tender and the sauce has reduced. Serve with fluffy mashed potato or polenta and wilted greens.

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