With the nights drawing in and temperatures dropping, try our chef’s warming winter recipe…
Daube of Beef
• 6 x 227g (8oz) feather blade of beef
• 1 1/2 bottles of full bodied red wine
• 2 carrots roughly chopped
• 1 onion roughly chopped
• 2 celery stalks roughly chopped
• 1 leek roughly chopped
• 1 bay leaf
• 8 sprigs of thyme
• 2 garlic cloves
• 200g chestnut mushrooms
• 200g pancetta cut into lardons (optional)
• 1 litre of beef stock
• 1 tbsp of butter
• 2 tbsp of vegetable oil
• Salt and black pepper to season
Season the beef with salt and pepper. Heat 1 tablespoon of oil in a large frying pan over a medium heat. Gently sear the beef for a minute on each side until golden. Remove the beef from the pan and set aside.
Set the pan over a medium heat, add 1 tablespoon of oil and 1 tablespoon of butter. Once hot, add the carrots, onions, celery, leek, garlic, bay leaf and thyme and cook until coloured. Remove and set aside.
Fry the pancetta and mushrooms. Remove and set aside. Drain any excess liquid from the pan. Add the red wine and reduce down.
Preheat oven to 170c. Add the reduced red wine, beef, pancetta, vegetables and beef stock into a braising pot and bring to a simmer. Cover with a lid and place in the oven until the blades are tender.
Once ready, remove the meat and carefully pass the sauce through a sieve into a saucepan. Boil on a high heat until reduced and smooth with a silky consistency.
Re-warm the blades in the sauce and serve with creamy mashed potatoes and honey glazed root vegetables.
Or if you’d prefer to cosy up in front of the fire in our bar whilst our chef cooks one of his delicious locally-produced seasonal dishes for you, come and dine with us in our restaurant or conservatory!