Chef's Corner

Hough en Daub
Ingredients
  • 2 kilo whole piece of boneless hough.
  • 2 bottles of strong (designer) beer
  • 5 large onions, sliced long ways in eighths
  • 6 cloves of garlic crushed
  • 2 oranges, grated rind and juice.
  • 500 grams of thickly sliced field (or cheshunt) mushrooms
  • 500 grams celeriac
  • bunch of herbs: thyme, parsley & 2 bay leaves
  • Olive oil
  • 2 tsp. Black pepper course ground
  • 1 tsp. Sea salt.
To Cook
Seal meat on all sides in hot olive oil, put to one side.
Fry onions & garlic 'till soft, put to one side.
Soften celeriac (add more olive oil if necessary), when soft add mushrooms for about 5 mins.
Mix all the vegetables together, adding the grated rind of the orange and it's juice.
Then place half the vegetable mixture on the base of a heavy casserole (large enough to take whole piece of hough)
Place sealed hough on top of vegetables.
Then place the other half of the vegetables on top of the meat.
Add the pepper, salt and herbs.
The pour over enough beer to cover.
Cover with tight fitting lid and cook at about 100c (250f) for about 5-6hours.  Check from time to time, liquid levels and to turn.

I have done the above many times and it seems to be very well accepted so far!  The meat you can really eat with a spoon.

© 2004 Liz Clinton


If you like the recipe above, you may also like to play with this variation described below for use with a slow cooker.

The recipe Haugh en daube inspired me to adapt a recipe I've used for Boeuf en daube.  Lots of people have slow cookers and this cut of meat is very well suited to their use.

I used approximately
  • 2kg rolled shin
  • onion
  • garlic
  • carrot
  • celery
  • a little tomato
  • bouquet garni
This is all moistened with 1.5l beef stock and 600ml fruity red wine.  After browning the meat and softening the veg in a pan, cook it all in a slow-cooker for five hours on high and 2 hours on low.  It all turns out superbly well.

© 2008 Dr Oswald