Daube of beef with pancetta, peas and mash from Matt Moran by Matt Moran

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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

  • treay on January 21, 2026

    Not a summer dinner, that's for sure, but luckily it wasn't too hot last night and had to use some beef cheeks from the freezer. We were doing some celebrations so I thought this recipe would work well. It was a very delicious meal, that needs to get started the previous night as the beef is marinated overnight with red wine and vegetables. Then it is almost 3 hours slow cooking in the oven. The beef was so tender that you didn't need a knife to cut it. I reduced the sauce for a long time, but at the end I added some dark chocolate to thicken it up and also gave it a nice velvety look. I actually added too much sauce on the plate!!

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