1 Remove sinew from oyster blade and marinate all ingredients together 12 hours or overnight in fridge. Then remove oyster blade and oxtail, pat dry and season with salt and black pepper. Sear on all sides in a hot pan.
2 Place all other ingredients in a pot and bring to boil. Simmer, add oyster blade, and then cover with parchment paper and foil.
3 Place in oven and cook at 120c for 1.5 hours, then turn and cook for another 1.5 hours. When cooked you should be able to pass a metal thermometer through easily.
4 Once cooked, rest blade in stock for 30 minutes, then season with salt, wrap, poke holes in wrap and press in fridge overnight.
5 Then portion blade 80-90g and vac pac with 1 tbsp of Wagyu jus.