Daube de boeuf from Sunshine on a Plate: Simple, Vibrant Cooking to Warm the Heart (page 87) by Shelina Permalloo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on February 02, 2020

    Main problem here is that the recipe instructs a total of 70 minutes cooking time, but for me this was nowhere near long enough to tenderise the beef shanks. I was sceptical from the outset that it would take so little time, but I rarely use shanks so gave the benefit of the doubt. In the end I cooked it for 2 hours, and they still weren't properly tender. In the future I'd allow a three hour cooking time. Other than the above problem, the flavours were very nice, and the sauce had a nice gelatinous element to it from the shank bone. I'd just add a little bit of sugar or something else sweet to balance out all the richness a bit.

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