Paul McDonald's Braised House Keeper's Cut with Hazelnut Crust and Sage & Mustard Doughnuts.


Sage & Mustard Dauphine (Doughnuts)

  • 145 g water
  • Pinch salt
  • 60 g butter
  • Sage leaves 
  • 75g flour
  • 2 eggs

For the Beef

  • 1 kg house keeper's cut
  • 300g whole carrots 
  • 50g garlic
  • 300g onion 
  • 150g celery
  • 150g leek white
  • 5 g black peppercorns
  • 2 bay leafs
  • 100 g smoked bacon
  • 500 g red wine
  • Enough water to cover 
  • 10 g thyme


Sage & Mustard Dauphine (Doughnuts)

  1. Bring to boil the water, salt, butter and sage leaves to the boil.
  2. Add 75g flour to boiling water and mix in.
  3. Add 2 eggs to dough mix
  4. Shape and deep fry

For the beef

  1. Brown off your veg in a hot pot with a little oil until all veg are nuclear browned this is the sugar in your veg caramelizing and is what adds a sweetness to your braise
  2. Remove veg from pot get the same pot very hot again with some oil, season your meat well-rubbing salt and pepper into the meat seal the meat in the pot until well browned all over, add vegetables and red wine, reduce the red wine to almost all gone.
  3. Now add your water bring to almost boiling but not quite take off heat cover in tinfoil or tight-fitting lid and place in oven at 150oc. for 2 hours.
  4. Remove pot from oven submerge the thyme in and allow rest in the pot for at least 30 minutes before removing.
  5. Strain the veg and discard keep the liquid and reduce in a pan by boiling down to a sauce consistency glaze your beef with this sauce dust with some shop bought dhukka.