Preparation Time: 25 minutes
Cooking Time: 45 minutes, plus resting time
Ingredients:
For the daube collar:
4 x 10½oz daube collar portions
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon garlic granules
5 tablespoons canola oil
For the braised cabbage:
2 Hispi /small savoy cabbages
1 onion
4 garlic cloves
Fresh rosemary sprigs
Fresh thyme sprigs
1½ sticks butter
1 cup hot chicken stock
For the pancetta:
8 rashers pancetta
For the fresh green peas:
7oz fresh frozen green peas
For the brown butter mash:
4 large baking potatoes
4 sticks butter
⅜ cup heavy cream
1 teaspoon salt
1 teaspoon black pepper
For the thyme jus:
1 cup good red wine
Large bunch fresh thyme leaves
2 fresh sage leaves
1 head garlic
1 teaspoon salt
2 cups hot beef stock
Method:
- For the daube collar: Mix all the dry ingredients together add the oil and stir to make a paste place your daube collars in a oven roasting tray spoon a spoonful of the paste on each one and rub into the daube collar. Roast in the oven at 350°F for 30 minutes then rest for 30 minutes covered with foil.
- For the braised cabbage: Cut the cabbage into ¼ leaving the stork on at the bottom to hold the cabbage together. Heat a pan until hot and fry off the cabbage wedges until coloured, add the onion, garlic and aromats followed by the butter and stock. Cover the cabbage with parchment and braise on low for 15 minutes until the cabbage is just cooked.
- For the peas and pancetta: Cut the pancetta into lardons and fry off in a hot pan, add the peas and cook together for 5 minutes. Be careful not to overcook the peas.
- For the brown butter mash: Boil the potatoes until cooked, drain and sit in a sieve to let the potatoes steam for 5- 10 minutes. In a large saucepan add the butter and melt until it starts to turn nut brown in colour and smells like caramel. When you reach this stage add the cream to stop the cooking process. Don’t be alarmed, the pan will bubble ferociously but should not boil over. Mash the potatoes and add the brown butter mix until smooth, then finish with the seasoning.
- For the thyme jus: Heat a saucepan until hot, add the red wine, thyme, sage, garlic and seasoning and reduce by half. Add the beef stock and reduce for a further 15 minutes to achieve a thick glossy texture.
- To serve: Place a spoon of the brown butter mash and braised cabbage on the plate. Dress the cabbage with the pancetta and peas, place the rested daube collar on to the plate and glaze with the thyme jus.