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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.
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