Winter Warming Main: Daube of Beef


  • 6 beef daube (each approx.5 oz)

– Chump, cut into 5 oz portions

  • 2 tbsp. plain flour, seasoned with salt and freshly ground black pepper
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, trimmed, finely chopped
  • 1 onion, peeled, finely chopped
  • 2 garlic cloves, crushed to a paste with the edge of a knife
  • Small bunch of rosemary
  • Knob of butter
  • 4 shallots or baby onions
  • 1 bouquet garni (1 sprig thyme, 1 bay leaf,

1 sprig parsley, tied together with kitchen string)

  • 400ml/14fl oz good quality red wine
  • 50ml/2fl oz Madeira
  • 400ml/14fl oz beef stock
  • 1 tbsp. redcurrant jelly
  • Sea salt flakes and freshly ground black pepper



  1. Blitz rosemary and garlic with some Olive oil.


  1. Marinade daube with rosemary & garlic mixture for 6-8 hours.


  1. Preheat frying pan adding a knob of butter, seal the marinated daube then add flour to the pan.


  1. Place daube along with the flour mixture into a medium size casserole dish, add stock, bouquet garni & alcohol then braise for 2 hours at 160 C°.


  1. After 2 hours add the vegetables and redcurrant jelly, then return to the oven for approx 30 minutes or until the daube is tender.


  1. If the daube is tender & the vegetables are not, remove the daube & cook vegetables further then replace daube. Season & serve.

Chef Paul McKnight, The Culloden Estate & Spa, Northern Ireland

Chef Paul McKnight at the Culloden Estate & Spa started working for Hastings Hotels at 17 years of age and during his 35+ years of culinary service he has completed  culinary stages at The Ritz Hotel, London and has gained experience in some of the world’s most renowned hotels.

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