Braised feather blade beef with roasted vegetables


First published in 2016
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Braised beef

Roasted vegetables

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
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
Preheat the oven to 160°C/gas mark 3
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
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
Increase the oven temperature to 200°C/gas mark 6
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
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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