Daube de boeuf a l'ancienne et gratin dauphinoise recipe

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Head chef at Le Gavroche, Michel Roux Jr., swears by this beautiful beef dish for Taste of London
  • 800g ox cheek, trimmed and cut into 60g pieces
  • 1 tbsp plain flour
  • 4 tbsp olive oil
  • 100g butter
  • 1 bottle port
  • 1 bottle full-bodied, dry red wine
  • 1 large onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 1 stick celery, coarsely chopped
  • 1 tsp icing sugar
  • 1 bouquet garni
  • 60g smoked bacon
  • 2.5 litres pints veal stock
  • salt and pepper
  • gratin dauphinois or creamy mashed potatoes to serve

METHOD

How to make daube de boeuf a l'ancienne et gratin dauphinoise

1. Sprinkle the flour on a baking sheet and place in a hot oven to brown slightly, taking care not let it burn or it will be bitter.

2. Heat half the oil in a large frying pan and cook the meat over high heat until browned all over. Place in a colander to drain.

3. Add the rest of the oil and all but 15g of the butter to the same pan. When the butter has melted, add the vegetables and bouquet garni cook until soft. Sprinkle with the icing sugar then add the flour and stir well. Add the port and red wine and continue to stir, scraping the bottom of the pan to release the sugars.

4. Simmer until the liquid is reduced by half, then add the stock, bacon and meat. Season with salt and pepper, bring to the boil and cover the pan. Reduce the heat so that the liquid is at a bare simmer and cook for 3-4 hours or until tender.

5. Leave to cool completely in the liquid then pour off the liquid, straining it through a fine sieve. Pour this into a clean saucepan and bring to the boil. Check the seasoning and finish the sauce by adding the reserved butter and stirring well. Serve with gratin dauphinois or creamy mash.

Taste Festivals

Recipe © courtesy of Michel Roux Jr at Le Gavroche

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Wednesday 19 December 2007

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