(serves 6-8)

Each region in France has a daube specific to that region. In Provence tomatoes and black olives are the final enhancement to the casserole. Pierre buys all the meat products for this dish from Wellington specialist butchery, Meat on Tory. Begin the daube at least a day ahead.


1.5kg ox cheek or beef shin meat (thickly sliced)
750ml (1 bottle) pinot noir
bouquet garni (to make bouquet garni: 6 sprigs thyme, 2 bay leaves, 10 parsley stalks and 4 strips orange zest tied with cooking twine)
1 piece pork skin (to roughly fit the casserole base)
50ml (3 tbsp + 1 tsp) grapeseed oil
freshly ground black pepper
30g (3 tbsp) butter
20 shallots (peeled)
10 garlic cloves (peeled)
300g pickled pork

1 pig’s trotter
100ml (1/3 cup + 1 tbsp) brandy
150ml (1/2 cup + 1 tbsp + 2 tsp) reduced beef stock (to reduce beef stock: place 300ml beef stock liquid in a saucepan over a medium heat, bring to the boil, then reduce heat and simmer till reduced by 50%)
3 tbsp tomato paste
flaky sea salt
3 tomatoes (peeled, seeded and cut into chunks) or tinned Italian tomatoes in their juice)
18 black olives (stoned and chopped)


  • In a large bowl place ox cheek or beef shin meat with wine and bouquet garni. Cover and place in refrigerator to marinate for at least 4-6 hours or overnight, turning occasionally.
  • Preheat oven to 120°C.
  • Line the base of a large ovenproof casserole with pork skin, skin side down, fat side upwards.
  • Heat oil in a large heavy skillet. Remove cheek or shin from marinade. Retain marinade and bouquet garni. Season cheek or shin with black pepper. Add cheek or shin to skillet in batches and sear on all sides till browning is achieved. Transfer cheek or shin to casserole.
  • Remove half of the oil and fat remaining in the skillet. Add butter to skillet and when melted and bubbles have subsided add shallots and garlic. Cook over high heat for 3-4 minutes till they are browned. Add to casserole. Add pickled pork and pig’s trotter to skillet and brown on all sides. Add to casserole.
  • Heat brandy in a small saucepan and ignite brandy, angling the pan occasionally to burn off the alcohol. Add to casserole.
  • Into a saucepan add reserved marinade and beef stock and, over a medium heat, bring to the boil. Skim the scum which will form on the liquid. Add bouquet garni and tomato paste and season with salt to suit your taste. Add to casserole.
  • Place casserole on stovetop and bring almost to the boil. Remove from stovetop. Place a cartouche (baking paper cut into a round the diameter of the casserole), plus two extra layers of cartouche directly on top of ingredients in casserole, and place tight-fitting lid on top of casserole.
  • Place casserole in preheated oven and braise for 3-4 hours, ensuring liquid simmers but does not boil, and cook till meat is meltingly tender.
  • Remove casserole from oven, discard bouquet garni and transfer cheek or shin, shallots and garlic to a warm dish. Slice pickled pork and add to warm dish. Discard pork skin and pig’s trotter. Strain cooking juice through a sieve into a clean saucepan. Reduce juice over high heat to one-third. Return beef, shallots, garlic, pickled pork and reduced juices back to casserole.
  • Just before serving add tomatoes and olives, check for seasoning and serve with Celeriac and Potato Puree and a green vegetable such as broccoli or beans