Red Wine Beef Cheek Daube with Figs , Smoked Potatoes and Sauce Vierge
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Preparation time : 15 minutes Cooking time : 3½ hours Serves : 4
• 8 beef cheeks
• sea salt flakes and freshlyground black pepper
• 1 cup extra virgin olive oil
• 2 brown onions , diced
• 2 sticks celery , diced
• 4 cloves garlic , minced
• 1 tsp fennel seeds
• 750ml red wine
• 1L beef stock
• 200g Iranian dried miniature figs , halved
• 12 small potatoes
• 1 bunch parsley leaves
• 4 cloves garlic
• 1 green chilli
• 1 tomato , seeded and diced
• 6 black olives , finely diced
• 2 lemons , segmented
1 Season the beef cheeks generously with salt and pepper , the drizzle with 2 Tbsp extra virgin olive oil . Sear in a large skillet set over a high heat until well-browned . Set aside . Add the onions , celery , garlic and fennel seeds to the skillet and cook for 3 minutes , until just softened .
2 Pour the wine into a large saucepan and bring to a boil , cooking until reduced by half . Add the beef and vegetables along with the stock . Cook gently with the lid on for 3 hours , until the beef is very tender . Add the figs and allow to stand for 15 minutes .
3 Steam the potatoes until tender , crush lightly , then put in a hot smoker for 20 minutes .
4 Finely chop the parsley , garlic and chilli , then mix in the tomato , olives and lemons . Mix in the remaining oil , then season with salt and pepper . Serve with the beef and potatoes .