Recipe of the Day
Daube of Beef with Honey-Glazed Shallots
- Serves:
- Meat Used: Beef
- Cooking Time:
- Oven Temperature:
- Complexity:
- Cost:
Ingredients
- 3kg Chuck eye of Beef daubes (10)
- 150g Cooking oil
- 2.5kg Shallots, peeled (50)
- 250g Mushrooms, sliced
- 20g Garlic, crushed
- 600g Madeira wine
- 1.5kg Lightly thickened stock
- 1 Bouquet garni
- 100g For the Honey glazed shallots- Olive oil
- 50g Butter
- 100g Honey
- 60g White wine vinegar
- 500g Beef stock, lightly thickened
- 2g Thyme
Method
Bay leaf 1g
Portions 10
Preparation time 30 minutes
Cooking time 2 hrs approx
Heat oil in saucepan. Add seasoned daubes and cook to an even brown colour on all sides. Remove and set aside.
Pour away excess oil, add garlic and mushrooms and sauté for 5-6 minutes. Deglaze with the wine and simmer gently to reduce to one-third. Pour in meat stock, add thyme and bring to boil. Return daubes to pan. Add bouquet garni, cover with tight fitting lid.
Braise in oven (120C) for 1 1/2 - 2 hours or until meat is tender. Remove meat from cooking liquor and set aside, keep warm. Strain the cooking liquor into a pan, correct seasoning, bring to the boil and simmer.
Meanwhile, sauté shallots in hot olive oil until browned. Strain excess oil and replace with butter. Season with salt and pepper. Pour over the honey and caramelise, do not allow to burn. Deglaze immediately with white wine vinegar and reduce by one-quarter.
Add stock, bring to boil. Cover with tight fitting lid and braise at 120C for 1 - 1/2 hours. Once cooked, strain the sauce through a fine sieve and add to the meat sauce, bring to the boil and reduce to a coating consistency. Coat each daube with the honey sauce and glaze in a very hot oven for 6-8 minutes.
To serve: Serve with potato galette. Place 5-6 shallots around plate and coat with the sauce.