Daube de Boeuf

Name: Daube de Boeuf
Yield: Serves six to eight
Cuisine: France
Ingredients: 4 garlic cloves, halved; a handful of black olives; 1.5 kg (3 lb 5 oz) beef cheek, trimmed and cut into large chunks (80–100 g/3–3½ oz); 1 strip of orange peel; 1 large onion, peeled and thinly sliced; salt and black pepper; 1 large carrot, peeled and thinly sliced; 750 ml (1¼ pints) robust red wine, such as Côtes du Rhône or similar; 100 g (3½ oz) plain flour, plus extra for dusting; 150 g (5½ oz) unsmoked streaky bacon or pancetta, in a piece; 50 ml (1¾ fl oz) olive oil; 2 bay leaves; a few sprigs of thyme

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

I used beef cheek to great advantage. Shin would also work well, as would any stewing cut rich in collagen. This is best cooked overnight.

Ingredients

150 g (5½ oz) unsmoked streaky bacon or pancetta, in a piece
50 ml (

Method

Preheat the oven to 90°C (194°F, lowest Gas Mark).

Remove the rind from the bacon and cut it into small squares. Cut the bacon itself into lardons 2cm (¾in) long. Line the base of a heavy casserole dish with the olive oil, then scatter the lardons on top. Arrange the carrot, oni