Braised daube of Beef – Garry Hughes

from Garry Hughes – Executive Head Chef, Shelbourne Hotel on Classic Hits 4FM Cook With Harvey


  • 1kg Daube ..prepared by your butcher
  • 1/2 btl Red wine
  • 1/2 pt Chicken stock
  • carrots Celery
  • Onion
  • Thyme
  • Garlic
  • Button mushrooms
  • Bacon Lardons
  • Flat Parsley
  • Seasoning


  1. Marinade the ox cheek in red wine for 24 hrs Seal in a hot pan and place in a pot with the vegetables, garlic, thyme, stock and the wine
  2. Cover with a lid and cook slowly for 4 hours at 160 till soft
  3. Remove  vegetables from the liquid and reduce
  4. Finish with bacon lardons and button mushrooms and flat parsley


4.00 avg. rating (74% score) - 1 vote

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