Beef cheeks braised in red wine

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Serves 6

For the mashed potato

Step 1
For the mash, peel the potatoes, cut into quarters and place in a large saucepan.

Step 2
Cover with the water and add the salt.

Step 3
Slowly bring to the boil and simmer until tender – if you boil them too hard, they will take on too much salt.

Step 4
Drain in a colander and allow to dry by leaving them to sit and steam in the colander for a few minutes.

Step 5
Pass the potato and butter through a mouli or return them to the pan and mash until smooth.

Step 6
Meanwhile, pour the cream into a small saucepan and warm it through gently.

Step 7
Place the pan of mashed potato back on a medium heat and stir to dry the potato out.

Step 8
Add the warm cream and mix it in with a spoon until very smooth.

Step 9
Check the seasoning, garnish with the parsley, if using, and serve immediately.

Step 10
To make the beef cheeks, heat the oven to 200C/gas mark 6.

Step 11
Place the flour on a plate, season with salt and pepper, then roll the pieces of meat in it until lightly coated.

Step 12
Heat the oil in a large, heavy casserole until very hot.

Step 13
Brown the meat quickly and evenly.

Step 14
Add the chopped carrot and onion, cover, and leave to sweat gently for 10 minutes.

Step 15
Holding the lid over the casserole, pour away all the cooking fat.

Step 16
Add the wine and stir to deglaze.

Step 17
Bring to the boil, then add the garlic and bouquet garni, and season.

Step 18
Replace the lid and cook in the oven for about 2½ hours, until the meat is very tender.

Step 19
Stir regularly during cooking, adding a little water if necessary.

Step 20
Meanwhile, place the baby onions in a saucepan large enough to hold them in a single layer.

Step 21
Cover with 50ml water, or enough so that the onions are only just covered, and stir in the butter and sugar.

Step 22
Place a circle of greaseproof paper (a cartouche) over the surface of the liquid and bring to the boil.

Step 23
Simmer until all the liquid has evaporated and the onions are glazed and shiny.

Step 24
Keep warm, covered, over a very low heat.

Step 25
At the same time, blanch the baby carrots in boiling salted water, drain well, then return to the pan and toss in enough butter to coat them until they are shiny.

Step 26
Fry the bacon in a small frying pan over a high heat, until crisp.

Step 27
Remove from the pan with a slotted spoon, then add the mushrooms to the pan, frying them in the bacon fat, until golden and tender.

Step 28
Remove the casserole from the oven.

Step 29
Lift out the pieces of meat with a slotted spoon and discard the vegetables and the bouquet garni.

Step 30
Place the meat in a clean pan, pass the sauce through a fine sieve over the meat and gently stir in the bacon and mushrooms.

Step 31
Serve the daube on plates with mashed potato, the glazed button onions and carrots, and the sauce over the top.