- 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
- 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
- Marinate your beef cheeks overnight in the red wine, rosemary, thyme and black pepper in a casserole dish.
- 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.
- Boil potatoes in salted water and mash. Season with salt and horseradish to taste. Keep warm
- 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.
- 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.
- 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).
- 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.