Daube of beef provencal with tomato, onion and olive compote

Method

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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Ingredients

1.5kg chuck steak, ut into 5-6cm cubes
150g Onions, cut into large cubes
150g Carrots, cut into large cubes
150g leeks, cut into large cubes
150g celeriac, cut into large cubes
6 garlic cloves, 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 orange
400ml Olive oil
1 tbsp Fennel seeds
1 tbsp anise seeds
1 tbsp Coriander seeds
200g unsmoked streaky bacon, chopped into 4-6 pieces
2 tbsp tomato purée
300ml White wine
2 litres dark veal stock/water
salt and fresh ground black pepper

For the onion, tomato and olive compote:

100ml Olive oil
2 Onions, finely sliced
4 garlic cloves, thinly sliced
2 sprigs of Rosemary, chopped
1 sprig of Thyme, chopped
zest of 1 orange, cut into short, fine strips
4 Tomatoes, seeded and cut into thick strips
100g pitted olives, coarsely chopped
salt and fresh ground black pepper
1 tbsp chopped Parsley

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