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Thursday
Jul082010

Recipe of the Week - Daube of Beef

DateThursday, July 8, 2010 at 9:02AM

Daube of Beef

There is only a short window through winter to find these special cuts of beef which are perfect for slow cooking - most are exported, yet a few weeks of the year in peak stewing season there is a distribution to butchers in Australia. So now is a good time to try this most decadent of French beef stews - this one is based on the Australia's "nose-to-tail" master- Matthew Kemp of Restaurant Balzac.

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