Daube of Beef Cheek

10:04 pm on 17 July 2009

(serves 6)


  • 2 kg beef cheeks
  • 2 tbsn brandy
  • 3 tbsn olive oil
  • 1/2 cup flour
  • 1 Tbs tomato paste
  • salt and pepper
  • 1 litre veal stock


  • 550ml red wine
  • 3 Tbs red wine vinegar
  • 1 brown onion
  • 2 sliced carrot
  • 1 head garlic
  • bouquet garni (1 stick celery (chopped), 1 leek (chopped), 1/2 bunch thyme, 4 sprigs parsley, 3 bay leaves, 1 tsp black pepper corns, 1 tsp juniper berries, 1 clove, 1 stick cinnamon)


Season the beef cheeks with salt and pepper, and sprinkle with the brandy.

Mix all the marinade ingredients together, and pour over the beef cheeks.
Leave to marinate for 12 hours.

Next day:

Drain the cheeks from the marinade (reserving the marinade liquid).

Coat the cheeks lightly in flour.

Brown the beef in a heavy-based pan with the olive oil, and place them in a
suitable braising dish.

Srain the marinade, reserving the vegetables, and then bring the liquid to the boil. Skim to remove blood and impurities.

Add tomato paste and veal stock. Bring this liquid back to the boil and pour over the beef cheeks.

Return the bouquet garni, onion and carrot to the liquid.

Cover with baking paper, foil, and then the lid.

Place in a 130 C oven 6 six hours. Leave cheeks to cool in liquid,overnight.

Next day:

Remove beef cheeks from the liquid and place in a clean pot. Strain the braising liquid into a clean pot, and skim the liquid to remove any fat.

Reduce this liquid to a light sauce consistency, and pour it back over the
beef cheeks.

Reheat for 10 mins.

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