Beef Daube with Orange and Thyme, Red Cabbage Pickle and Cheese and Potato Gratin

jamesmartinchef.co.uk

subheading: Ingredients:

1 kg lean braising beef (chuck) trimmed and cut into large pieces

200mls beef or chicken stock

225g bacon lardons

3 red onions halved cut into wedges

1 tbsp rapeseed oil

Nut of butter

85g flour, optional, see cartouche option below

1 bunch of watercress to serve

subheading: For the marinade:

400mls red wine (Rhone is good)

2 garlic cloves

2 bay leaves

2 pieces orange rind

Very large sprig of thyme and rosemary

Freshly ground black pepper

subheading: Red Cabbage Pickle:

1 small red cabbage very finely shredded

1 ½ tablespoons sea salt

1 tablespoon caster sugar

30mls red wine vinegar

Freshly ground black pepper

2 cox’s apple cored and shredded finely

subheading: Cheese and Potato Gratin:

600mls double cream

300ml milk

2 cloves garlic, crushed

Generous grating nutmeg

1 bay leaf

Salt and freshly ground black pepper

900g potatoes (e.g. Maris Piper), peeled and finely sliced

1 large leek very finely sliced

140g very mature cheddar cheese finely grated

55g butter some for greasing dish and rest for dotting over at end

Directions at jamesmartinchef.co.uk

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