Daube de boeuf

This classic dish uses richly marbled fingers of beef – a meat that was once only used for sausages until Albert Roux used them to make Daube de boeuf for his diners, with great success. Serves 6-8.

INGREDIENTS

1 tablespoon olive oil 1 onion, finely sliced 3 celery stalks, trimmed and cut 3 garlic cloves, sliced 880g beef rib trim 3 tablespoons seasoned flour 375ml red wine 1 orange (finely grated zest and juice) 600ml beef stock 2 tablespoons black olives 8 sun-dried tomato halves, chopped Pinch black pepper 1 bay leaf 1 sprig rosemary 1/2 teaspoon fennel seeds (optional) Pinch sea salt (optional)

METHOD

1) Preheat the oven to 160C/140C fan assisted, gas mark 2.

2) Heat the oil in a large casserole over a medium heat and fry the onion, celery and garlic until golden brown, remove and set aside.

3) Coat the meat in the seasoned flour, add to the casserole and cook in 2-3 batches until golden brown. Return the vegetables to the pan.

4) Add the wine and bring to the boil, scraping the pan to deglaze, and reducing the liquid by a third.

5) Add the orange zest, along with the juice and stock, to the pan. Add the olives, tomatoes, pepper, bay leaf, rosemary and fennel seeds then cover and slow cook in the oven for 2 hours.

6) Before serving, reduce the sauce and add salt to taste.

7) Serve with mashed potatoes or steamed rice, if desired.