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Braised Daube of Beef with Garlic Mash

Served with Autumn Vegetables


  • 2 kg large diced cuts rump you can also use boned shin of beef or ox cheek

  • 40 g course Salt

  • 1 tablespoon heaped Sugar

  • 1 head Garlic cut in half

  • 2 Bay leaves

  • 4 sprigs Rosemary

  • 12 sprigs fresh Thyme

  • 24 sprigs fresh Thyme to garnish

  • 1 bottle red wine

  • 60 ml Olive Oil

  • 400 g large carrots diced

  • 400 g large Onions diced

  • 100 g Celery diced

  • 100 g Flour

  • Salt

  • Pepper

  • 750 ml veal stock or beef stock

  • star anise

  • orange

  • Juniper Berry


  • 1.

    Trim any large pieces of fat and gristle.

  • 2.

    Cut through the shiny bits of fat and gristle to stop them contracting when you seal the meat.

  • 3.

    Rub the meat with coarse salt and then sugar.

  • 4.

    Put the pieces on a bowl and refrigerate for at least six hours.

  • 5.

    During the curing process, blood will come off the meat.

  • 6.

    If you are concerned about the sauce being too salty, you may discard this.

  • 7.

    Pour over the wine to cover the meat.

  • 8.

    Return it to the refrigerator and leave at least 24 hours.

  • 9.

    Add the garlic, bay leaves, rosemary and thyme.

  • 10.

    Strain the marinade.

  • 11.

    Heat the oil in a frying pan to smoking point.

  • 12.

    Brown the pieces of meat as quickly as you can on both sides – it should take little more than a minute.

  • 13.

    Fry the garlic and herbs from the marinade.

  • 14.

    Transfer the meat to a clean pan.

  • 15.

    In the first pan, brown the onion, carrot and celery and add them to the pan with the meat.

  • 16.

    Pour enough of the wine marinade into the pan to detach the sediment from it.

  • 17.

    Empty this liquid into a pan, add the rest of the marinade and bring to the boil.

  • 18.

    Skim thoroughly.

  • 19.

    Take off the heat.

  • 20.

    Sprinkle flour over the meat, mix it in well, first with your hands and then by tossing the meat in the pan.

  • 21.

    Over the past few years some chefs have hesitated before putting flour in a sauce, but in a dish of this kind it’s essential to the mouth feel, adding just the right amount of body.

  • 22.

    Pour the simmering marinade over the meat, which should be completely immersed into the liquid.

  • 23.

    Add extra boiled wine or stock as necessary.

  • 24.

    Add pepper and any other flavourings.

  • 25.

    Simmer for one hour, uncovered to allow the flour took out and the sauce to gain some body.

  • 26.

    For the second cooking, the texture of the sauce at this stage should be lightly thickened and glossy.

  • 27.

    Add as much of the remaining liquid, having brought it to boiling point, as is necessary to cover the meat again.

  • 28.

    Put a lid on the pan – foil will do if you don’t have one.

  • 29.

    Transfer the pan to a low 150 degrees, and let the daube cook without boiling for three hours.

  • 30.

    To test whether the meat is done, prick it with a knife, turn the blade and extract it with a few fibres of meat.

  • 31.

    The knife should meet no resistance and come out clean.


Well-known carnivore Ian Curley is Executive Chef at The Point restaurant in Albert Park and a highly respected Meat-Man-Around-Town.

The Point Restaurant. Aquatic Drive - Albert Park. Ph: 03 9682 5566

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Posted by NehemiahReport
Fantastic recipe. Came out really well. Recipe could be a bit clearer but we worked it out. We used ox cheek - it was fantastic! Suggest for those who don't like the strong wine flavor (like us) to use a bit more of the beef stock during the cooking process.

Flour is a must!! Created a sauce with fantastic "gloss", texture and smoothness.