Daube of beef, parsley root, beef radish, pomme puree – Serves 4
For Daube of beef
– 1 large beef cheek trimmed and cut into 4
– 1 carrot peeled and chopped
– 1 stick of celery chopped
– 3 cloves of garlic
– 2 sprigs of thyme
– 2 bay leaves
– 50g leek chopped and washed
– 5 black peppercorns
– 50ml red wine
– 100ml beef stock not cubed as they are too salty
For potato puree
– 2 large potato
– 30g unsalted better
– 20ml milk
– 20ml cream
– Salt and pepper to taste
For glazed vegetables
– 8 pearl onion
– 4 X 3cm sticks of celery
– 4 X thin slices of beef radish
– 80g of parsley root / parsnip cut into julienne (matchsticks)
Marinade the beef in red wine with the carrot, celery, leek herbs, garlic, beef stock and peppercorns overnight in the fridge. Remove the beef pieces from the marinade and pat dry with paper towels. Transfer the marinade contents to a casserole dish. To a smoking hot pan add a splash of vegetable oil and seal the beef until dark brown on all sides. Place the sealed beef in the casserole dish and cover. Place in an oven preheated to 160°C for 3 to 4hours until tender and almost falling apart.
Bake the potatoes in the oven at 160°C for about 1 and a half hours or until cooked through. Combine the milk, cream and butter in a pot and heat to a gentle simmer. Cut into the potatoes and scoop out the flesh, mash using a ricer or masher. Combine the potato and the wet mixture and mix together until smooth. Season to desired taste.
Blanch the vegetables in boiling salted water, then refresh in ice cold water and reserve until serving time. When required heat vegetables in a Beurre Monte (butter and water emulsion). This is achieved by bringing a tablespoon of water to the boil and adding a couple of cubes of butter. The mixture should have the consistency of a thick butter sauce.
Service as per our photo.
Our recommended Wine Pairing for this Recipe
This wine has clean, clear nose. It has some lovely earthy tones from the indigenous Portuguese grape varieties along with some lush fruits of the forest. On the palate this wine is soft with a medium to full body. The earthy tones intermingle with the blackberries, blueberries, wild raspberries and faint hints of violets. Making this super pairing, the wine is uncomplicated, well made and enjoyable. Like the wine, beef cheek can be underrated, but it is rich in flavour and the earthy berry tones marry well with the juicy meatiness of the beef cheek.
Available from O’Brien’s Wines Nationwide or Online.
Chef/Patron Gavin McDonagh’s food philosophy has been wrought over the hot plates of some of Ireland’s finest establishments. An impressive career path that has included senior posts in Michelin Starred restaurants like L’Ecrivan and Restaurant Patrick Guilbaud in Ireland. A well travelled journey too with time spent in France, Germany & The UK. His passion for fine French cuisine reveals itself in the care and attention to detail that each dish shows bringing a real flair to the table. The focus of his cooking in on fresh in season Irish produce and refined cooking using French culinary skills to deliver a modern French tasting plate experience.
For more information see Brioche.ie