Ingredients
- 1kg Beef Cheeks (Daube) or Brisket
- 6-8 Stalks Celery
- 2 Large Onions quartered
- 3 Medium Carrots diced chunky
- 750g Tomato Passata or Tinned Crushed Tomatoes
- 4 shots Vodka
- 3 Tablespoons Port
- 1 Tablespoon Horseradish Crème
- 2 Teaspoons Chilli Addiction
- 2 Tablespoons Worcestershire Sauce
- 3-4 Sprigs Fresh Rosemary
- 6/8 Sprigs Fresh Thyme
- 2 Tablespoons Lemon Juice
- Sea Salt & Cracked Pepper to taste
- Coriander or Flat Leave Parsley to garnish
Method
I like to pre prepare all ingredients before I commence cooking to alleviate any disasters along the way.
Preheat oven to 130°C.
Dice Carrots, Onions, Celery into large chunks. Make a bouquet garni by tying the Thyme & Rosemary together with string. ( I sometimes add mushrooms for a change to celery)
Combine all sauce ingredients in a large jug together with 1 1/2 cups vegetable or beef stock. Tomatoes, Horseradish, Lemon Juice, Vodka, Port, Worcestershire Sauce, Chilli Addiction.
Now we are ready to begin….
Heat a medium depth casserole dish (with lid) on the stove top and brown seasoned meat on each side for a minute or two until completely seared (If using Brisket you can cut this into large pieces for single serving) Reduce heat and add vegetables, cover and cook gently for about 5 minutes till onion starts to go translucent. Add sauce mixture and sit bouquet garni on top. Place a cartouche (scrunched up baking paper) over the food then cover with lid (or tightly with foil if no lid). Cook at 130°C for about 2 hours then reduce heat to 90°C and cook for a further 5-6 hours. Remove bouquet garni. Serve with potato and cannellini bean puree, a sprinkling of baby peas and garnish with coriander or parsley. You may drizzle additional Chilli Addiction if desired.
Serves 4-6