Daube of Beef Oyster Blade with Garlic

Rather than using flour as a thickening agent, a daube relies on the gelatinous quality of the meat, as well as pork skin and a calf’s foot or pig’s trotter, to enrich the cooking medium of wine and stock. This absence of flour results in a pure flavour and a luscious, sticky sauce. Once the cooking liquid has boiled, it must cook very slowly; what I would call a quiver. Always use good-quality wine - the result will be worth the extra cost.

Serve a simple salad or a few prawns with