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DAUBE DE BOEUF

I used beef cheek to great advantage. Shin would also work

well, as would any stewing cut rich in collagen. This is best

cooked overnight.

Serves six to eight.

150g (5½oz) unsmoked

streaky bacon or pancetta,

in a piece

50ml (13⁄4fl oz) olive oil

1 large carrot, peeled and

thinly sliced

1 large onion, peeled and

thinly sliced

1 strip of orange peel

a few sprigs of thyme

2 bay leaves

1.5kg (3lb 5oz) beef cheek,

trimmed and cut into large

chunks (80–100g/3–3½oz)

4 garlic cloves, halved

750ml (11⁄4 pints) robust red

wine, such as Côtes du

Rhône or similar

100g (3½oz) plain flour,

plus extra for dusting

a handful of black olives

salt and black pepper

Preheat the oven to 90°C (194°F, lowest Gas Mark).

Remove the rind from the bacon and cut it into small

squares. Cut the bacon itself into lardons 2cm (3⁄4in) long.

Line the base of a heavy casserole dish with the olive oil,

then scatter the lardons on top. Arrange the carrot, onion,

orange peel and herbs on top of the lardons.

Lay the meat chunks, nestling them together, on top

of the vegetables and intersperse the garlic in any gaps

between the meat. Season the meat well with salt and

freshly ground black pepper, then distribute the pieces

of bacon rind over the top.

Bring the red wine to the boil in a saucepan, then pour

over the meat in the casserole dish. Add 3 tablespoons of

water to the flour in a bowl and work very well to form a

strong dough. Roll this out, sausage fashion, on a lightly

floured work surface to form a long coil that can be

positioned around the rim of the casserole dish before

pushing the lid down very firmly to form a really tight seal.

Place the daube in the oven and cook for 12 hours.

Break the seal by chipping away with a knife. Inside,

the daube should be dark and deeply aromatic, the meat

very yielding, and the sauce clear and rich in flavour.

Sprinkle the olives on top and replace the lid. Serve with

rice, large pasta shapes, such as penne or rigatoni, or with

boiled or mashed potatoes.

69

February