Beef Cheek Daube with Carrots and Macaroni
Recipe Sourced Gourmet Traveller August 2011 Serves 4
"This is a very old French recipe, but made with beef cheeks and chocolate it becomes contemporary and original"
2 tablespoons peanut oil
2 beef cheeks (about 600gms), fat trimmed, cut into 5cm pieces
100gm bacon, diced
100gm (2/3 cup) plain flour
500ml bottle Pfeiffer Cabernet Sauvignon
2 carrots, thickly sliced
1 Spanish onion, cut into wedges
100gm dried small macaroni
50gm softened butter
10gm dark chocolate (70% cocoa solids), finely chopped
Preheat oven to 150°C. Heat oil in a small casserole over high heat, add beef pieces and cook, turning once, until browned (3-4 minutes each side). Season generously to taste, then remove beef and set aside. Add bacon to casserole, stir occasionally over low heat until tender (2 minutes). Add wine and enough water to just cover beef (about 500ml). Bring to the boil over high heat, then braise in oven, covered with foil and a lid, until very tender (1 ½ - 2 hours), adding carrot and onion during last 30 minutes of cooking. Set aside to rest (5-10minutes.)
Meanwhile, cook macaroni in boiling salted water until al dente (6-8 minutes). Drain, refresh under cold water and set aside. Mash butter and remaining flour to a paste in a small bowl and set aside. Transfer 250ml braising liquid to a small saucepan over low heat. Add butter mixture a little at a time, whisking until smooth and incorporated, then pour back into casserole with chocolate and stir gently until combined. Bring to boil just to thicken, then remove from heat.
Just before serving, add macaroni, season to taste. Serve with a glass of Pfeiffer Cabernet Sauvignon.