Eric Chavot presents another French classic in this daube de boeuf recipe. The 'daube' in the title comes from the French 'daubière' - a kind of braising pot used for the long, slow cooking of less tender cuts of meat. This recipe uses beef featherblade to continue this tradition, a much overlooked cut that offers just as much flavour as more expensive alternatives when cooked correctly.
This classic crème brûlée recipe will guide you in achieving the perfect custard wobble and crisp caramel topping. Make sure to make the set custard base a day before serving to ensure that perfect finish. - Eric Chavot