Recipe for Beef Daube 
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Yield:
6
Ingredients:
Amount Ingredient
20 gm dried ceps or porcini mushrooms rinsed
900 gm stewing steak
1 x salt and freshly ground black pepper
5 tbl sunflower oil
225 gm shallots or button onions peeled
2 clv garlic peeled and crushed
25 x mm piece fresh root ginger peeled and finely chopped
3 tbl plain flour
125 gm sundried tomatoes halved
2 tsp dried mixed herbs
300 ml red wine
300 ml beef stock
2 tsp caster sugar
finely pared rind and juice of 1 large orange
225 gm browncap mushrooms
Instructions:
Instructions: Put the dried mushrooms in a small bowl pour on 150ml water and leave to soak for 1 hour.

Cut the meat into 40mm cubes.

Season with salt and pepper.

Heat 2 tbsp oil in a large flameproof casserole on the boiling plateand brown the meat in batches; remove with a slotted spoon and set aside in the simmering oven.

Add another 1 tbsp oil to the pan and fry the shallots or onions on the simmering plate for 3 to 5 minutes until golden. Return all of the meat to the casserole and stir in the garlic ginger flour sundried tomatoes and herbs.

Cook stirring for 1 minute.

Add the soaked mushrooms together with their liquid the wine stock sugar pared orange rind and juice.

Bring to a simmer.

Place the casserole on the grid shelf on the floor of the roasting ovenfor 30 minutes then transfer to the simmering ovenand cook for a further 1 1/2 to 2 hours until the meat is tender. (Alternatively cook in the simmering ovenonly for 3 to 4 hours.)

Cook the casserole on the grid shelf on the floor of the baking ovenfor 2 hours or until the meat is tender.

Heat the remaining oil in a frying pan on the boiling plateadd the browncap mushrooms and fry briskly for 23 minutes stirring.

Add them to the casserole with the olives; discard the orange rind.

Return the casserole to the simmering ovenfor a further 15 to 20 minutes.

Check the seasoning and serve garnished with thyme.

Dried mushrooms are obtainable from larger supermarkets and good delicatessens. Always use the water the mushrooms are soaked in as its full of flavour. To make it easier to peel the shallots first immerse them in a bowl of boiling water for about 5 minutes to loosen the skins then drain and peel. To prevent them falling apart leave the root end intact.

This tasty warming stew is quick and easy to prepare. For optimum results cook it a day ahead and leave at cool room temperature overnight to allow the flavours to mature.

Serves 6

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