Braised ‘Daube’ of Beef with Buttery Mashed Potato Image

Braised ‘Daube’ of Beef with Buttery Mashed Potato

If These Meals Could Talk - "Michelle Trusselle"

10
Prep Time
(Minutes)
300
Cook Time
(Minutes)

Ingredients

For the beef cheeks

  • 2 beef cheeks, trimmed of sinew
  • 50g (1¾ oz) butter
  • 3 onions, sliced
  • 2 garlic cloves, sliced
  • 1 large carrot, peeled and chopped
  • 1 bunch of thyme, leaves picked
  • 600ml (2½ cups) red wine
  • 400ml (1⅔ cups) beef stock

For the mashed potato

  • 400g (14 oz) Maris Piper potatoes
  • 150ml (⅔ cup) double cream
  • 150ml (⅔ cup) whole milk
  • 1 bay leaf
  • 5 thyme sprigs, leaves picked
  • 2 garlic cloves
  • 100g (3½ oz) unsalted butter
  • To serve
  • Flat leaf parsley, chopped

Steps

For the beef cheeks

  1. To make the beef cheeks, first preheat the oven to 200°C/400°F/Gas mark 6.
  2. Season the beef cheeks with salt and pepper and sear in a casserole so that they are browned on all sides.
  3. Towards the end of frying add the butter and, once foaming, baste the beef in it. Remove the beef from the pan and set aside.
  4. Add the onions and carrot to the casserole and sweat for about 10 minutes. Add the garlic and thyme leaves and cook for 30-60 seconds.
  5. Add the beef back into the pot and pour over the red wine. Bring to the boil and cook for 8-10 mins, or until the wine is reduced by half.
  6. Add the beef stock, and transfer to the oven. Reduce the heat to 160°C/325°F/Gas mark 3.
  7. Cook for 3-4 hours, or until the cheeks offer no resistance whatsoever.
  8. Once the beef has cooked, allow it to cool in the braising liquor for 30 minutes.
  9. Remove the cheeks from the casserole dish and put the dish back onto the stove.
  10. Reduce the sauce until slightly thicker and then add the beef cheeks back in, baste and serve with the mashed potatoes.
  11. Garnish with parsley.

For the mashed potato

  1. To make the mashed potato, peel the potatoes place in a pot of salted water and bring to the boil. Simmer for 15-20 minutes, or until tender to the point of a knife.
  2. In a separate pan, combine the milk, double cream, bay leaf, thyme and garlic and bring to the boil before adding the butter.
  3. Leave to infuse for 10 minutes, then strain into a measuring jug.
  4. Drain the potatoes and then add them, a little at a time, into the potato ricer and mash into the bowl of a stand mixer.
  5. Once all the potatoes have been mashed set up the stand mixer with the paddle attachment and mix on a slow speed.
  6. While the machine is mixing, gradually add the milk mix to the potatoes, taking care to wait for all the mixture to be incorporated before the next addition.
  7. Once the mash has reached your desired consistency, taste and adjust seasoning accordingly.