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Braised feather blade beef with roasted vegetables
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Steven Doherty's braised feather blade beef recipe uses the feather blade, a long cut of meat taken from the inside of the shoulder, served with some simple roasted vegetables. Cooked for several hours in a rich ale stock, the meat becomes beautifully soft and tender. The beef can even be cooked the day before serving and cooled completely, improving the flavour further – simply reheat gently with a little of the sauce before serving.
First published in 2016
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Ingredients
Metric
Imperial
Braised beef
- 2kg feather blade of beef, trimmed of all fat and sinew
- 4 onions, peeled and thinly sliced
- 1l beef stock
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 2 tsp sugar
- 500ml of ale, or substitute for the same amount of red wine if preferred
- 1 dash of sunflower oil
- 50g of unsalted butter
- salt
- freshly ground black pepper
Roasted vegetables
- 1 bunch of baby carrots, tops trimmed
- 1 bunch of tenderstem broccoli, or purple sprouting brocolli, stalks trimmed
- 1/2 butternut squash, deseeded and cut into wedges
- 4 leeks, washed, trimmed and cut on the diagonal into 4cm lengths
- oil, for roasting
- salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Place a large casserole dish (big enough to hold the whole blade) over a medium heat and add the sunflower oil and butter. Once foaming, add the beef and colour for a few minutes on each side until dark brown
- 1 dash of sunflower oil
- 50g of unsalted butter
- 2kg feather blade of beef, trimmed of all fat and sinew
2
Add the sliced onions to the pot with a little seasoning, then turn the heat down low. Cover the casserole with a lid and cook gently for about 15 minutes until the onions are soft and golden
- 4 onions, peeled and thinly sliced
- salt
- freshly ground black pepper
3
Preheat the oven to 160°C/gas mark 3
4
Remove the lid and pour in the stock. Bring up to a simmer, using a wooden spoon to scrape up any bits stuck to the bottom. Stir in the garlic, bay leaves and sugar, adjusting the seasoning to taste
- 1l beef stock
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 2 tsp sugar
- salt
- freshly ground black pepper
5
Pour in the beer and place the lid back on. Transfer to the oven and cook for 3 hours and 30 minutes. After this time, remove from the oven and leave to stand with the lid on for a further hour
- 500ml of ale, or substitute for the same amount of red wine if preferred
6
Increase the oven temperature to 200°C/gas mark 6
7
While the beef rests, place the vegetables in a large roasting tray and drizzle generously with oil. Toss together with a little seasoning to ensure all the vegetables are evenly coated, then roast in the oven, turning occasionally, for 40–50 minutes until all are tender and lightly charred
- 1 bunch of baby carrots, tops trimmed
- 1 bunch of tenderstem broccoli, or purple sprouting brocolli, stalks trimmed
- 1/2 butternut squash, deseeded and cut into wedges
- 4 leeks, washed, trimmed and cut on the diagonal into 4cm lengths
- oil, for roasting
- salt
- freshly ground black pepper
8
Once rested, remove the beef from the braising sauce and carve into 4–5cm thick slices. Serve with the roasted vegetables and a little of the braising sauce
First published in 2016
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