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Beef daube
Vegetable oil for frying
4 large beef cheeks, trimmed of excess fat and sinew (your butcher should be able to do this for you)
1 medium onion
2 medium carrots
1 stick celery
4 cloves garlic
150g tomato puree
250ml red wine
250ml white wine
Sprigs of fresh thyme
Chicken stock, to cover
Preheat oven to 160C. In a hot deep frying pan, fry beef cheeks until there is a good colour on all sides. Remove and place in a deep casserole dish.
Peel and roughly cut onion, carrot, celery and garlic and add to the pan and cook until well caramelised. Add to beef cheeks.
In the pan, add tomato puree and the wine. Bring to the boil and then pour over beef cheeks.
Cover beef cheeks with chicken stock. Add thyme. Cover the casserole dish with a lid or tin foil and cook for five hours. Check after two hours - if the beef cheeks look dry, add more stock.
To check if they are cooked, remove a beef cheek with a slotted spoon. If the beef gives when pressed with your thumb, it's ready. If it is still firm, put it back in the oven. Once cooked, allow to stand for 15 minutes. Remove the beef cheeks and keep warm.
Pass the juice through a strainer and reduce until it becomes a thick and tasty sauce. Pour sauce over beef cheeks. Serve with lashings of mashed potato and your favourite vegetables, with sourdough bread (substitute the low carb bread recipe we have on this site, or just eat it with a spoon!) for mopping up the sauce.
Serves 4
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