700g ox cheek, cut into 12 large pieces (they can be braised whole)
100g seasoned flour
50ml vegetable oil
150g carrots, roughly diced
150g onions, roughly diced
1.1 litre good red wine, dark in colour – eg, Shiraz
4 garlic cloves, chopped
1 bouquet garni
120g button onions, peeled
Salt and pepper
Preheat oven to 200°C. Roll the pieces of meat lightly in the seasoned flour. Heat the oil in a large, heavy heatproof casserole until very hot, then brown the meat quickly and evenly. Add the diced carrots and onions, cover and sweat gently for 10 minutes.
Remove all the fat from the pan. Deglaze the casserole with the red wine and bring to the boil. Add the garlic and bouquet garni and season. Replace the lid and cook in the oven for about two and half hours until the meat is very tender. Stir regularly during the cooking and add a little water if there is too much evaporation.
Meanwhile put the button onions into a pan large enough to hold them all in a single layer. Pour over enough water to cover, add the butter, salt and sugar, cover with a piece of greaseproof paper and press down. Bring to the boil and simmer over a low heat, tossing the onions very gently from time to time until they are brown and shiny. Keep warm until ready to serve.
Take the daube out of the oven. Lift out the meat with a slotted spoon and place in a serving dish. Pass the sauce through a sieve, add to onions, and pour over the meat. Serve with noodles and carrots.
Published by: The Caterer