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Braised Daube of Beef with Garlic Mash

Served with Autumn Vegetables

Braised Daube of Beef with Garlic Mash


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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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Braised Daube of Beef with Garlic Mash.


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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.
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