BEEF CHEEK DAUBE

SERVES 4-6 PREP 20 MINS COOK 2 HOURS 10 MINS + MARINATING

1kg beef cheeks, halved 3 cups red wine ½ cup brandy 2 bay leaves 2 sprigs rosemary 4 sprigs thyme 2 tbsp olive oil 1 onion, chopped 2 celery stalks, trimmed, chopped 1 carrot, peeled, chopped 2 tsp sugar 2 tbsp plain flour 200g button mushrooms mashed potato, parsley, to serve

1 Place beef in a bowl. Pour over combined wine, brandy and herbs, turning to coat. Marinate overnight.

2 Preheat oven to 160°C. Drain beef, reserving marinade.

3 In a large flameproof casserole dish, heat oil on high. Brown beef 2-3 mins each side. Transfer to a plate.

4 Using same pan, reduce heat to medium. Cook vegetables with sugar 3-4 mins until golden. Stir in flour and cook 2 mins. Return beef to pan with reserved marinade. Bring to a simmer.

5 Cover and bake, adding mushrooms halfway, 2 hours until very tender. Serve on mash, sprinkled with parsley.