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Beef Daube with Garlic

Serves 8

  • 2kg beef shin, or oyster blade, trimmed of fat

  • 750ml pinot noir

  • A large bouquet garni of 12 sprigs thyme, 2 bay leaves, 12 parsley stalks, 4 strips orange zest with pith removed, tied together with twine

  • 2 bulbs garlic, peeled

  • A piece of pork skin with all the fat removed, large enough to line the base of the casserole

  • 1 pigs trotter, split lengthwise

  • 100ml brandy

  • Enough strongly flavoured veal or chicken stock, just to cover

  • Sea salt flakes, and freshly ground black pepper

  • Chopped parsley, to serve

  • 1 bunch sage leaves (stems removed) optional

Cut the beef shin, or oyster blade into approximately 4cm square pieces.

Marinate in the wine, bouquet garni, and garlic in the fridge overnight.

Lightly grease the bottom of a flame proof casserole, and cover with pork skin.

Transfer the beef, including the bouquet garni, the pig’s trotter and the garlic to the casserole, reserving the marinade. Season lightly with salt and pepper.

Warm the brandy in a small saucepan, and ignite with a match.

Shake until the flames expire, and pour over the meat. Add the reserved marinade, and the stock just to cover.

Preheat oven to 130C, and on top of the stove, bring the casserole to a simmer, and skim.

Place 2 layers of baking parchment on the surface, covering the meat, and then close with the lid.

Braise gently in the oven for 30 minutes, and then check to see that the liquid is barely moving.

Test again after 1.5 hours using a skewer (if using oyster blade, it should be ready, beef shin will need 3 hours cooking time), it should pass through without resistance, but the meat should still hold it’s shape.

If ready, discard the pigs trotter and the bouquet garni, and set aside to cool overnight, keeping covered.

When cool, remove fat, and gently warm over a low heat. Remove the meat from the casserole, set aside in a bowl, and cover with foil.

Bring the sauce to a boil, and skim as required, reducing to a coating consistency.

Return meat to sauce check seasoning, scatter with parsley, and serve.

If desired top with sage leaves cooked in a little butter until crisp.

For a bit of fun, decorate with heart shaped croutons fried in a little butter and olive oil.

Also, cook the daube very slowly, with the liquid barely moving, and always use good quality wine, it makes a difference.