Description DescriptionCut from the feather blade, these 7oz (200g) daubes are designed for low and slow cooking, making them a great alternative to traditional braising cuts. Although taken from the same muscle group that produces the flat iron steak, these daubes are cut with the gristle left in. Under gentle cooking, the gristle breaks down to create an unctuous centre, while holding the steak together so each daube serves one person. Packed as 6 × 7oz portions. Cooking Guide Remove from the fridge 20 minutes before cooking. Brown the daubes well in a heavy pan. Add stock, wine and vegetables. Cook gently at 160°C (140°C fan) for 3–4 hours, or in a slow cooker on low until tender. Recipe Idea: Red Wine Sauce for Daubes Ingredients 1 tbsp Butter 2 shallots, finely chopped 300ml red wine 300ml beef stock 1 sprig thyme 1 TSP Dijon Mustard Salt & pepper Method Melt Butter in a pan and cook shallots until soft. Add red wine, bring to the boil and reduce by half. Stir in beef stock and thyme, simmer for 10–15 minutes until slightly thickened. Whisk in Dijon Mustard, season to taste, and strain if desired. Spoon over the daubes before serving. Serving SuggestionServe each daube as an individual portion with creamy mash or polenta, and finish with the red wine sauce for a rich, restaurant-quality dish.
