- Serves: 4-6
- Cook Time: 2.6666666666666665 hours 40 minutes
- Prep Time: 40 minutes plus 24 hrs marinating and chilling
- Effort: medium
- 1.5 kg chuck steak, ut into 5-6cm cubes
- 150 g onions, cut into large cubes
- 150 g carrots, cut into large cubes
- 150 g leeks, cut into large cubes
- 150 g celeriac
- 6 cloves garlic, crushed
- 5 sprigs of rosemary
- 5 sprigs of thyme
- 4 bay leaves
- 6 medium tomatoes, cubed
- 12 black peppercorns
- 3 cloves
- finely pared zest of 1 oranges
- 400 ml olive oil
- 1 tbsp fennel seeds
- 1 tbsp aniseed
- 1 tbsp coriander seeds
- 200 g unsmoked streaky bacon, chopped into 4-6 pieces
- 2 tbsp tomato purée
- 300 ml white wine
- 2 litres dark veal stock or water
- black pepper
For the onion, tomato and olive compote:
- 100 ml olive oil
- 2 onions, finely sliced
- 4 cloves garlic, thinly sliced
- 2 sprigs of rosemary, chopped
- 1 sprig of thyme, chopped
- zest of 1 oranges, cut into short, fine strips
- 4 tomatoes, seeded and cut into thick strips
- 100 g pitted olives, coarsely chopped
- black pepper
- 1 tbsp chopped parsley
1. In a large bowl, mix together the steak, onions, carrots, leeks, celeriac, garlic, rosemary, thyme, bay leaves, tomatoes, cloves, orange zest, 200ml of olive oil, fennel, anise and coriander seeds, combining well.
2. Cover and marinate in the refrigerator for 24 hours.
3. Preheat the oven to 170ºC/gas 3.
4. Heat the remaining olive oil in a large casserole dish. Remove the beef from the marinade and brown in the casserole dish. Once browned, remove with a slotted spoon and set aside.
5. Add the bacon to the casserole dish, cook briskly for 2-3 minutes, then remove and set aside.
6. Add the remaining marinade ingredients to the casserole and cook gently for 5 minutes, stirring often.
7. Mix in the tomato puree and cook for 2-3 minutes. Add the white wine and cook, stirring often, until reduced by half.
8. Add the stock and return the beef and bacon to the casserole dish. Season with salt and freshly ground pepper.
9. Place a piece of baking parchment over the stew. Cover and bring to the boil.
10. Place the covered casserole in the oven and cook for 2 hours. Remove, cool and refrigerate overnight to allow the flavours to develop. Reheat through thoroughly before serving.
11. While the daube is re-heating cook the compote. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and cook gently until translucent, around 3-5 minutes.
12. Add the rosemary and thyme and cook for 2-3 minutes. Add the orange zest, tomatoes and olives and season with salt and freshly ground pepper, mixing thoroughly. Cook gently for 10 minutes. Mix in the parsley.
13. To serve place two pieces of beef steak and a piece of bacon per person on large soup plates. Pour the stew gravy over the meat and top with a spoonful of the tomato compote. Serve at once.
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