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Harry Weir assisted by Brian Clarke

Slow Cooked Daube of Beef

A delicious meal for the whole family.

Serving: 4
Time: 5+ hours
Difficulty: Medium


  • 4 beef cheeks
  • 1 litre red wine
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Black pepper
  • 2 litres chicken stock
  • 4-6 potatoes
  • 1 tablespoon horseradish
  • Salt
  • 3 carrots
  • ½ swede
  • 3 parsnips
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  •  olive oil
  • Salt and pepper

For the Béarnaise

  • 1 shallot, finely chopped
  • 60ml vinegar
  • 1 bunch tarragon, chopped
  • 2 egg yolks
  • 25g butter


  1. Marinate your beef cheeks overnight in the red wine, rosemary, thyme and black pepper in a casserole dish.
  2. Add in the chicken stock and place in oven at 120ºC/gas mark ½ with the lid on for five to seven hours. Check every hour or so and if it needs liquid, add some more stock. The meat should be turned a few times during the cooking process. The meat is done when you are able to push your finger in and it flakes.
  3. Boil potatoes in salted water and mash. Season with salt and horseradish to taste. Keep warm
  4. Wash, peel and cut vegetables into large chunks. Put on a preheated tray with olive oil, rosemary, thyme, salt and pepper and roast at 170ºC for 30 minutes.
  5. To make the Béarnaise, put your chopped shallot into the vinegar in a pot and cook until reduced by two-thirds. Add tarragon and put in a bowl over a pan of hot water.
  6. Whisk in the egg yolks until they form a soft peak. Melt butter and slowly whisk in until the mix emulsifies (goes shiny like mayonnaise).
  7. Plate the roasted vegetables on a sharing platter, add or pipe the mash and place the daubes of beef on top. Serve with the Béarnaise sauce on the side.


The daube usually needs to be pre-ordered at least a week in advance with most butchers. When ordering, ask your butcher to prepare it also.