I don't want to waste a lot of time or words on this one. I made it back in February when it was freezing and it was quite good, but not earth shatteringly delicious, and nowhere near as good as the Beef Daube.
It photographed poorly and frankly, it's springtime now and I don't even want to think about braised meat until next year.
Served it with Buttered Cabbage, a pretty great vegetable dish that basically consists of butter, cabbage, salt and pepper. But again, it's such a wintery dish that looking at it now is bumming me out.
If anyone needs me, I'll be eating an enormous salad.