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1
Preheat the oven to 375F (190C).
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2
Pat the cheeks dry and season with salt and pepper.
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3
Place a 3-quart (3-liter) cocotte or other heavy ovenproof pot over high heat and drop in the oil.
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4
When the oil is hot, add the cheeks and sear on both sides until you get the color you would get on a nice steak.
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5
This should be roughly 4 to 5 minutes on each side.
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6
Remove the cheeks and set aside.
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7
Add the lardons to the pot and cook for 4 to 5 minutes, or until crispy.
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8
Add the onion, anchovy, tomato, thyme, garlic, orange zest, bay leaf, and cayenne.
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9
Sweat for 3 minutes.
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10
Now put the beef back in the pot and add the wine.
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11
The wine shouldnt cover the meat; top it off barely with the water.
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12
Bring to a simmer, cover, and place in the oven.
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13
Cook for 2 1/2 hours, or until the cheeks are no longer bouncy when pressed with a fingertip.
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14
Add the olives, re-cover, and cook for another 30 minutes.
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15
Remove and correct the seasoning before serving.
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16
Serve hot with the potatoes.
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17
This recipe is identical to the hot daube, with the exception of the addition of gelatin and the fact that no olives are used in the stew.
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18
Oh, and its cold.
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19
Cook the daube as directed, omitting the olives.
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20
When its ready, remove and discard the bay leaf, crush the cooked garlic, and correct the seasoning.
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21
Add more salt than usual, because when the beef is cold, the salt is less obvious.
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22
Remove the cheeks and set aside.
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23
Meanwhile, bloom 12 gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
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24
Gently squeeze the gelatin sheets and add to the daube jus.
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25
It should be hot enough to dissolve the gelatin.
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26
Shred the cheeks roughly with a fork and mix well with the jus.
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27
Line a medium-size terrine mold with plastic wrap, allowing it to overhang the edges.
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28
Transfer the cheeks and then the jus to the terrine.
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29
Fill in the gaps with the warm jus, cover with the plastic wrap overhang, and refrigerate for at least 8 hours or up to overnight.
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30
To serve, remove the jellied beef from the mold by pulling gently on the plastic wrap.
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31
Cut into slices 3/4 inch (2 cm) thick.
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32
Serve the slices with olives, olive oil, black pepper, and rough peasant bread.
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33
The beef will keep for 1 week max.
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34
If you get tired of cold jellied meat, you can gently melt it in a pan and toss in a few rigatoni.
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35
Its good like that.
