Boeuf en Daube with Aligot

Beouf en Daube

1 onion, 1 carrot and 1 stalk of celery, finely chopped (mirepoix)

2 tsp quatre épices (a spice mix of pepper, cloves, nutmeg and ginger)

2 garlic cloves, bruised

2 bay leaves

¼ cup (60 ml) brandy

Dried orange peel from 1 orange (dried orange peel from local friendly Asian store)

1.5L (6 cups) dry red wine (cask will do, let’s not get precious here)

1kg organic, pasture raised braising beef, such as Chuck steak cut into 3cm cubes

¼ cup (60 ml) olive oil

60g butter

1 ½ tbs tomato paste

2 tbs plain flour

400ml beef stock

12 eschallots (the little brown onion thingies)

2 tsp sugar

250g Flying Pig Maple & Sea Salt Bacon, cut into strips

150g button or swiss mushrooms, quartered

Aligot to serve (recipe follows)

Begin the recipe the night before.

Place mirepoix, quatre épices, orange peel, garlic, bay leaves, brandy, wine and beef in a bowl. Cover and marinate in the fridge overnight or for at least 4 hours.

Preheat the oven to 170°C. Strain beef mixture reserving marinade.  Separate the beef and mirepoix mixtures. Bring the marinade to the boil in a pan over medium-high heat. Cook for 5-6 minutes, skimming surface.  Add beef stock.

Heat half each of the oil and butter in a large ovenproof casserole dish over medium-high heat. Brown beef in batches then set aside. Add reserved mirepoix and cook, stirring for 2-3 minutes. Add tomato paste and stir for 1 minute, then stir in the flour.

Return the meat to the pan with marinade and stock. Bring to the boil, cover with a cartouche put the lid on the saucepan, and cook in the oven for 1 ½ - 2 hours.

Meanwhile, place eschallots, sugar and enough water to cover in a saucepan and bring to the boil over medium-high heat. Reduce heat to medium and simmer for 8-10 minutes until onions are tender. Set aside until needed.

Heat remaining butter and oil in a frypan over medium heat. Cook bacon, stirring, for 2-3 minutes until it starts to crisp, then remove with a slotted spoon and set aside. DO NOT at this stage try the bacon or you will be forced to eat it all and there will be none left for the Daube.  Add mushrooms to the pan then cook for 2-3 minutes until softened – add a little water if the mushrooms start sticking. Set aside with bacon.

Skim any fat from the surface of the beef pan then strain, returning the liquid to the pan and setting beef and vegetables aside in a bowl. Return pan to medium-high heat for 3-4 minutes to reduce and thicken sauce.  At this stage you can add some cornflour mixed with water to thicken if required. Return beef and mirepoix to the sauce with eschallots, bacon and mushrooms. Simmer for 5 minutes to heat through.

Serve with Aligot, and steamed greens and a large glass of red wine.

Aligot (creamy, cheesy, garlicky mash)

80g butter

2 cloves of garlic, finely chopped

1kg floury potatoes, peeled and cut into quarters

1 cup (250ml) milk

200g Gruyere or Raclette cheese, grated

White pepper and salt

Melt butter with garlic in a pan over very low heat. Set aside.

Cook potato in boiling water for 10-15 minutes until tender.

Drain potatoes, return to pan and cover with a tea towel for 5 minutes to absorb steam.

Pass potato through a potato ricer or mash with a masher until very smooth, then add garlic butter, warm milk, grated cheese and salt and pepper to taste.  Stir with a fork or spoon until smooth.