BBC

Daube of beef with colcannon, dauphinoise potatoes, roasties and dulse laverbread

Ingredients

For the dauphinoise potatoes
  • 1 tsp olive oil

  • 1kg waxy potatoes, such as Charlotte or Sunbeam, peeled, sliced on a mandoline

  • sea salt flakes and freshly ground black pepper

  • 3 garlic cloves, peeled, finely sliced

  • 200g/7oz hard cheese, preferably Irish

  • freshly grated nutmeg, to taste

  • 500ml/17fl oz double cream

  • knob of butter

For the daube of beef
For the roasties
  • 8-12 potatoes (such as Sunbeam or Aaron Victory), peeled and cut into barrel shapes

  • 180g/6oz goose fat

  • 2 tbsp semolina

  • sea salt and freshly ground black pepper

  • small handful smoked dulse (available from online suppliers)

For the colcannon
For the dulse laverbread

Preparation method

  1. For the dauphinoise potatoes, preheat the oven to 180C/350F/Gas 4.

  2. Grease a large ovenproof dish lightly with a little oil. Arrange a layer of potato slices over the bottom of the dish. Season, to taste, with salt and freshly ground black pepper. Repeat the process with more layers of potato slices, seasoning in between each layer, until all of the potato slices have been used up. Sprinkle the garlic slices onto the uppermost layer of potatoes, then sprinkle over the grated cheese.

  3. Mix together the grated nutmeg and cream, then pour the mixture over the potato layers until it just reaches the top layer of potaotes.

  4. Dot the top layer of potatoes all over with butter, then transfer to the oven and bake for 45 minutes to one hour, or until the potato slices are tender and the cheese is golden-brown and bubbling.

  5. Remove the dauphinoise potatoes from the oven and cover with greaseproof paper. Place a tray, small enough to just fit inside the dish, on top of the potatoes and weigh it down with a heavy saucepan. Set aside to cool, then chill in the fridge, preferably overnight. (When the dauphinoise potatoes have chilled and are ready to serve, cut them into squares or slices and reheat until warmed through.)

  6. For the daube of beef, preheat the oven to 170C/325F/Gas 3.

  7. Roll both shins of beef together tightly to form a joint and secure with butchers' string.

  8. Heat two tablespoons of the olive oil in a large flame-proof lidded casserole dish over a medium heat. Roll the shin joint in the seasoned flour until completely coated. Add the shin joint to the casserole dish and fry for 6-8 minutes, turning regularly, until browned all over. Remove from the pan and set aside.

  9. Add the carrot, celery and onion to the pan the shin meat was cooked in. Fry for 4-5 minutes, stirring occasionally, or until golden-brown. Add the garlic and continue to cook for a further minute.

  10. Heat the remaining two tablespoons of oil and the knob of butter in a separate frying pan over a medium heat. Add the shallots and button mushrooms and fry for 3-4 minutes, or until coloured.

  11. Add the shallots and mushrooms to the casserole dish with the vegetables in it and stir to combine. Add the star anise, cinnamon and the bouquet garni, then pour over the red wine, Madeira, beef stock and orange juice and sprinkle over the orange zest. Stir well to combine.

  12. Return the shin joint to the casserole and press down to submerge it in the liquid. Cover the casserole with the lid and cook in the oven for 5½-6 hours, turning the beef and checking for tenderness every 1½ hours, until the beef is tender and falling apart.

  13. When the meat is cooked, remove the joint from the cooking liquid and set aside to rest for 30 minutes.

  14. Strain the cooking liquid through a fine sieve into a clean pan (reserve the drained vegetables). Bring the liquid to a simmer and continue to simmer until the volume of liquid has reduced by half, about 8-10 minutes. Stir in the redcurrant jelly until dissolved, then season, to taste, with salt and freshly ground black pepper. Return the drained vegetables to the liquid and warm through.

  15. For the roasties, increase the oven temperature to 220C/425F/Gas 7.

  16. Boil the potatoes in a pan of salted water for 4-5 minutes. Drain well in a colander, shaking the potatoes to roughen their surfaces.

  17. Meanwhile, place the goose fat into a roasting tray and heat in the hot oven until melted. When the goose fat has melted and is smoking, sprinkle the semolina over the potatoes until coated, then tip the coated potatoes into the hot fat and season, to taste, with salt. Return the roasting tray to the oven and roast for 40-45 minutes, or until crisp and golden-brown.

  18. After the roast potatoes have been cooking for 30 minutes, sprinkle the smoked dulse onto a baking tray and roast in the oven for 8-10 minutes, or until crisp. Remove the potatoes and the smoked dulse from the oven. Set aside and keep warm.

  19. For the colcannon, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well, then return the potatoes to the pan and mash until smooth.

  20. Meanwhile, bring a separate pan of salted water to the boil, add the cabbage and boil for 2-3 minutes, or until tender, Drain well and set aside.

  21. In a separate pan, bring the cream, shallots and chives to a gentle simmer. Continue to simmer for 4-5 minutes.

  22. Stir the cabbage and the warm cream mixture into the mashed potatoes until smooth and well combined. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

  23. For the dulse laverbread, bring the chicken stock to a simmer in a pan over a medium heat. Add the dulse and boil for 2-3 minutes, or until just tender. Drain well, then shred finely. (The chicken stock can be used for another dish.)

  24. Heat the oil in a frying pan over a high heat. Add the bacon lardons and fry for 3-4 minutes, or until crisp and golden-brown. Add the shredded, blanched seaweed and the butter and stir until the butter has melted and the mixture is well combined.

  25. To serve, carve the shin of beef into thick slices and divide the slices equally among four to six serving plates. Place 2-3 roasties alongside and sprinkle over the roasted smoked dulse. Drizzle over the gravy and divide the vegetables in the gravy equally among the plates. Place a spoonful of colcannon next to the beef and dot each portion with butter. Serve a slice of the warmed dauphinoise potatoes alongside and sprinkle with the chopped chives. Make quenelles of the dulse laverbread using two spoons and spoon alongside.

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