Kitchen Therapy

Beef Cheek Daube with Carrots and Elbow Macaroni


This week’s French Fridays with Dorie recipe is Herbed Olives.
I didn’t make herbed olives.
I didn’t even register herbed olives on the November recipe schedule!
I just went to the FFWD site to get ready to link to it and there they were.
November 23rd – Herbed Olives.


I’m genuinely baffled and a little amused!
(Amused because I think my little obsession with beef cheeks has rendered me blind!)



It all started with an episode of MasterChef.
One of the contestants was cooking against a chef from Melbourne called Frank Camorra.
There was such a humbleness and graciousness in the chef’s demeanor, years later, I can still recall how uplifted and inspired I felt after that episode.
On our next trip to Melbourne,  I googled his restaurant on a whim and before I knew it, we were having lunch at his Spanish restaurant, Movida.
I was so excited, I wanted to try everything on his Tapas style menu.
Dish after dish arrived, my husband and I were having so much fun.
The flavours were exciting and new.
And then… right at the end… it came out.
Braised Beef Cheeks in Pedro Ximenez on Cauliflower Puree.
I didn’t think food could make you feel giddy with pleasure.
But that’s what this dish did to me.
The beef cheeks melted in my mouth.
The sweetness of the dark, thick, sherry sauce was perfectly balanced and complimented by the smooth cauliflower puree.
Seriously, my words just don’t do this dish justice.
Every 2-3 months we fly to Melbourne and 2 years later, our first stop is still Movida.

So with all this flooding my mind, it’s no wonder I jumped the gun on this recipe!

Dorie’s recipe for beef cheeks was good.

After all the jumping around it was a good meal to sit on the back deck and fill up on…


Once I realised this was not going to be anything like Movida’s beef cheeks, I let go of my expectations and enjoyed the dish. It was a good, solid, meal.

If you’d like to see what French Fridays with Dorie is all about, click here.






15 thoughts on “Beef Cheek Daube with Carrots and Elbow Macaroni

  1. I am impressed you went with the beef cheeks 🙂 (I don’t even know where to find them here).
    Have a great weekend.

  2. Great photo of your food. It made me put the brakes on and stop in for a closer look. I’ll try making this with moose parts. Cheers from Alaska!

  3. That looks amazing. Not sure where I will find beef cheeks so I will probably
    do a substitution. Yours looks great.

  4. Glad to have a preview on this recipe. I love your story about the tapas restaurant in Melbourne. Sounds like a true favorite!

  5. Thanks for the preview! I think I might be making a moose version, too. Movida sounds like a fantastic restaurant – I’m not surprised you missed the olives, thinking about the meal you described.

  6. Good call. Next week’s assignment looks way tastier than herbed olives anyway. Great post!

  7. Lucky you finding beef cheeks! I made this one already, too…perfect with the chill in the air! Glad you enjoyed!!!!

  8. I’m very impressed with your beef cheeks and can understand how you became a little distracted!!! Nice seeing a lovely preview of this dish, thanks;-)

  9. Sanya, your Beef Cheek Daube looks and sounds utterly delicious – now I am really looking forward to coming Friday and hopefully will be able to order the meat tomorrow at the butcher shop – what a great story behind your dish too, wonderful!

  10. I’m actually glad you made these, it helped me out. I’m about to start my recipe after finding the beef cheeks yesterday. It may not be quite the way Dorie envisioned… but that’s ok too.

  11. I’ve been having a hard time finding beef cheeks…hope my local butcher can get them for me. Your dish looks fabulous…even if it didn’t quite live up to Movida version!

  12. Looks delish! I enjoyed this one too, although I didn’t find any beef cheeks.

  13. What a wonderful story, Sanya, so much better than your just making herbed olives (which, incidentally are great). And, thank you for previewing the daube for me. I cannot wait to make it. I looked and looked for beef cheeks – a Whole Foods and two butcher shop – with no success. But, after reading your Post, if I ever do run across beef cheeks, I am going to grab them.

  14. What a great story. I love those restaurants which surprise you with new tastes and ingredients.

    By the way, hope you make the olives. They were insanely easy and quite good. What more do you want from a recipe!

  15. Yes this was a good solid meal. And the olives were delicious too 😉

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