Daube of Yorkshire Wagyu

Daube of Yorkshire Wagyu

Recipe provided by Sue Nelson, Yorkshire Food Finder

Daube of Yorkshire Wagyu beef, provencal style

Serves 6-8


1 stick celery
2 bay leaves
3 sprigs flat leaf parsley
3 sprigs thyme
750g Yorkshire Wagyu chuck eye
200g thick streaky bacon cut into short strips to form lardons
2 tbsp. Yorkshire Rapeseed Oil
400g small shallots, peeled and left whole
4 garlic cloves, sliced
300ml red wine
300ml beef stock
300g carrots, peeled and cut into small chunks
125g sun dried tomatoes, finely chopped
2 anchovy fillets, drained of oil and chopped
1-2 star anise
4 strips of orange peel (scrape off any pith)
100g whole black olives, pitted
20g soft butter
20g plain flour
25g flat leaf parsley leaves
1 large garlic clove


1. Heat the oven to 150C/Gas 2. Make a bouquet garni by cutting the celery stick in half and sandwiching the bay leaves, parsley sprigs and thyme between the two pieces and tying into a bundle using kitchen string.
2. Cut the chuck eye into chunky pieces and dry fry the meat in a casserole on a high heat in batches until seared all over – there’s no need to heat oil for this as wagyu beef is high in natural omega fats that makes this unnecessary. Remove each batch onto a plate and season then set aside.
3. Add the bacon strips to the pan and fry until golden brown, then remove and set aside with the beef. Add the Yorkshire Rapeseed Oil to the pan then add the onions and cook until golden and caramelised taking care not to burn them. Add the garlic slices and cook for 1-2 minutes more. Remove from the pan and set aside.
4. Add the wine to the casserole and simmer vigorously until reduced by half, scraping the base with a wooden spoon to release the caramelised juices. Stir in the beef stock and return the meat and bacon to the casserole with the carrots, sun-dried tomatoes, anchovy fillets, star anise, pared orange zest, bouquet garni, some salt and some pepper. Cover with a sheet of foil and top with a close-fitting lid then cook in the oven for around 3 hours until the meat is fall-apart tender.
5. Shortly before the daube is ready knead the softened butter into the flour to make a thick paste known as a beurre manié. Remove the daube from the oven and skim off any oily residue from the surface, then discard the bouquet garni.
6. Bring to a simmer on the stove top and stir in the beurre manié and the olives. Simmer gently for about 5 minutes. Meanwhile finely chop the parsley and garlic clove together and sprinkle over the top of the daube. Serve at the table.