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Beef cheek daube with bacon and mushrooms recipe
Embark on a culinary journey with our exquisite Beef Cheek Daube, a symphony of rich flavours enhanced by the smoky allure of bacon and earthy notes of mushrooms. This slow-cooked masterpiece is perfect for a cosy evening in with a glass of alcohol-free red wine.
Ingredients:
- 2 pounds beef cheeks, trimmed and cut into chunks
- 4 slices of bacon, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 8 oz mushrooms, sliced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 160°C.
Sear the Beef Cheeks:
Season the beef cheeks with salt and pepper.
In a large oven-safe Dutch oven, heat olive oil over medium-high heat. Sear the beef cheeks until browned on all sides. Remove and set aside.
Cook Bacon and Vegetables:
In the same pot, add chopped bacon and cook until it starts to crisp.
Add chopped onion, garlic, carrots, celery, and mushrooms. Cook until the vegetables are softened.
Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelise slightly.
Combine Ingredients:
Return the seared beef cheeks to the pot.
Pour in the beef broth and diced tomatoes with their juices.
Add bay leaves, thyme, and rosemary. Stir to combine.
Bake:
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2 to 2.5 hours or until the beef cheeks are fork-tender.
Final Seasoning:
Taste and adjust the seasoning with salt and pepper if necessary.
Remove the bay leaves.
Serve:
Spoon the beef cheek daube over cooked rice, mashed potatoes, or pasta.
Garnish with fresh chopped parsley before serving.
Enjoy your hearty and flavourful Beef Cheek Daube with Bacon and Mushrooms!
