Beef daube (Arkasha Stevenson / Los Angeles Times / January 18,
2012)  Beef daube  Total time: 5 hours  Servings: 6 to 8  Note:
Beef cheeks are not generally available at mainstream grocery
stores and supermarkets but can usually be special ordered
through a butcher. Let your butcher know how many pounds of
trimmed cheeks you need (extra will need to be ordered to
compensate for loss from trimming), and have your butcher trim
them for you if possible. Reduced brown veal stock (glace or
demi-glace) is available at select gourmet markets and cooking
stores as well as online; it can be reconstituted with water to
use as stock.  2 1/2 pounds trimmed beef cheeks, from about 5
pounds beef cheeks  3 tablespoons flour  1 teaspoon onion powder
Kosher salt and pepper  6 tablespoons canola oil  2 shallots,
sliced  1 bottle dry red wine  4 cups brown veal stock  1
(6-inch) piece of leek (from an individual leaf)  6 sprigs
parsley  2 sprigs thyme  1 sprig rosemary  4 bay leaves  4
cloves of garlic, lightly smashed  2 oni