DAUBE DE JOUES DE BOEUF CHAUDE (HOT)

Daube De Joues De Boeuf Chaude (Hot) image

Hot, it's beef stew. Cold, it's jellied beef stew.

Yield Serves 4

Number Of Ingredients 17

Ingredients

4 nice-size beef cheeks, about 10 ounces (280 g) each, trimmed
Salt and pepper
2 tablespoons canola oil
1/2 cup (100 g) winter lardons (see Theory #3, page 166)
1/2 cup (70 g) finely chopped onion
2 anchovy fillets
1 tomato, halved, seeded, cut into rough chunks
Leaves from 4 sprigs thyme
2 cloves garlic
Zest of 1/2 orange, in one piece
1 bay leaf
Pinch of cayenne pepper
2 cups (500 ml) dry white wine
1/2 cup (125 ml) water, more or less
1/4 cup (40 g) black olives (pitted or not)
1/4 cup (60 g) green olives (pitted or not)
Purée de Pommes de Terre (page 180)

Steps:

Preheat the oven to 375°F (190°C). Pat the cheeks dry and season with salt and pepper.
Place a 3-quart (3-liter) cocotte or other heavy ovenproof pot over high heat and drop in the oil. When the oil is hot, add the cheeks and sear on both sides until you get the color you would get on a nice steak. This should be roughly 4 to 5 minutes on each side.
Remove the cheeks and set aside. Add the lardons to the pot and cook for 4 to 5 minutes, or until crispy. Add the onion, anchovy, tomato, thyme, garlic, orange zest, bay leaf, and cayenne. Sweat for 3 minutes.
Now put the beef back in the pot and add the wine. The wine shouldn't cover the meat; top it off barely with the water. Bring to a simmer, cover, and place in the oven. Cook for 2 1/2 hours, or until the cheeks are no longer bouncy when pressed with a fingertip.
Add the olives, re-cover, and cook for another 30 minutes. Remove and correct the seasoning before serving. Serve hot with the potatoes.
This recipe is identical to the hot daube, with the exception of the addition of gelatin and the fact that no olives are used in the stew. Oh, and it's cold.
Cook the daube as directed, omitting the olives. When it's ready, remove and discard the bay leaf, crush the cooked garlic, and correct the seasoning. Add more salt than usual, because when the beef is cold, the salt is less obvious. Remove the cheeks and set aside.
Meanwhile, bloom 12 gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell. Gently squeeze the gelatin sheets and add to the daube jus. It should be hot enough to dissolve the gelatin. Shred the cheeks roughly with a fork and mix well with the jus. Line a medium-size terrine mold with plastic wrap, allowing it to overhang the edges. Transfer the cheeks and then the jus to the terrine. Fill in the gaps with the warm jus, cover with the plastic wrap overhang, and refrigerate for at least 8 hours or up to overnight.
To serve, remove the jellied beef from the mold by pulling gently on the plastic wrap. Cut into slices 3/4 inch (2 cm) thick. Serve the slices with olives, olive oil, black pepper, and rough peasant bread. The beef will keep for 1 week max. If you get tired of cold jellied meat, you can gently melt it in a pan and toss in a few rigatoni. It's good like that.