Braised Beef with Artichoke and Pumpkin Recipe - Great British Chefs

> Recipes > Beef

Main
medium
8
2 hours 30 minutes, plus 4 hours braising and 24 hours marinating time

PT2H30M

PT28H

There's nothing quite like Irish beef in red wine when the weather gets a little cooler, and this stunning braised beef recipe by Tony Fleming gives the classic dish an autumnal twist. Feather blade, cut from the shoulder of the cow, has a beautiful, rich flavour which lends itself well to slow braising, with the earthy artichokes, pumpkin and tender cavolo nero adding wonderful colour and texture to the overall dish.

Discover more:

Share recipe

Related recipes

Related recipes

Fillet of Scottish beef with sous vide featherblade and marrow dumplings

Braised feather blade beef with roasted vegetables

Roast beef silverside, barbecue suet pie, watercress, charred cabbage

Valeria Necchio

Ingredients

save recipe

recipe saved

Metric

Imperial

Feather blade

2kg feather blade of beef
750ml of red wine
2 carrots, cut into large dice
2 celery sticks, cut into large dice
2 onions, cut into large dice
1/2 bulb of garlic, peeled and bruised
2 sprigs of thyme
2 bay leaves
1 tsp white peppercorns
3 star anise
3l brown chicken stock, brown veal stock or beef stock
vegetable oil
salt

Artichokes

16 baby artichokes, peeled and chokes removed
2 shallots, sliced
2 garlic cloves, sliced, plus extra to finish
1 sprig of thyme, plus extra to finish
2 bay leaves
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp white peppercorns
50ml of olive oil
200ml of white wine vinegar
butter

Baby onions

200g of baby onions, peeled
1 sprig of thyme
vegetable oil

Pumpkin purée and dice

1/4 large pumpkin, such as Japanese, Iron Bark or Golden Nugget
1 sprig of sage
200g of butter
salt
pepper

Cavolo nero

3 cavolo nero, washed and stalks removed
4 shallots, finely chopped
2 garlic cloves
100g of butter
1 tsp thyme leaves
1/4 tsp chilli powder
200ml of white wine
1l brown chicken stock
salt

Girolles

200g of girolles, small and cleaned
1 knob of butter
salt

To garnish

sage leaves

save recipe

recipe saved

Food processor or blender
Piping bag and large nozzle

Method

save recipe

recipe saved

1

Place the feather blade in a deep dish that will fit in your refrigerator. Pour the red wine over the beef and add the vegetables, herbs, peppercorns and star anise. Cover tightly and leave to marinade for 24 hours

2kg feather blade of beef
750ml of red wine
2 carrots, cut into large dice
2 celery sticks, cut into large dice
2 onions, cut into large dice
1/2 bulb of garlic, peeled and bruised
2 sprigs of thyme
2 bay leaves
1 tsp white peppercorns
3 star anise

2

The next day, remove the beef from marinade and separate the vegetables from the wine. Truss (or tie with twine) the beef into a tight, long cylinder that is even in thickness – approximately 6–8cm wide

3

Preheat the oven to 90˚C/gas mark 1/4

4

Place a heavy-based casserole dish over a medium-high heat and add enough vegetable oil to coat the base of the pan. Once the oil is very hot, season the beef with salt and add to the pan to brown evenly. Remove the beef, set aside and add the vegetables and herbs to the pan. Roast until golden brown and season generously with salt

vegetable oil
salt

5

Pour over the reserved red wine and reduce on a steady boil until the pan is almost dry, skimming off any impurities from the surface. Add the stock, bring to the boil and return the beef to the pan. Cover with a tight lid or foil, place in the oven and cook for 3–4 hours, or until the meat is tender and almost falling apart

3l brown chicken stock, brown veal stock or beef stock

6

Meanwhile, prepare the artichokes. Add the artichokes to a saucepan along with the shallots, garlic, herbs, oil, vinegar and seasoning. Bring to the boil and simmer with a cartouche for 3–4 minutes, until the artichokes are nearly soft in the middle. Remove the pan from the heat and leave the artichokes to cool in the cooking liquor

16 baby artichokes
2 shallots, sliced
200ml of white wine vinegar
2 bay leaves
2 garlic cloves
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp white peppercorns
50ml of olive oil
1 sprig of thyme

7

Peel the baby onions and cook in salted water with a sprig of thyme until soft. Drain and leave to cool, then cut the onions in half and then fry the cut side in a hot pan with a dash of vegetable oil until golden brown and caramelised. Set to one side

200g of baby onions, peeled
1 sprig of thyme
vegetable oil

8

For the braised cavolo nero, melt the butter in pan over a medium heat and add the shallots, garlic and thyme. Cook until soft, then add the chilli powder and cook for 1 minute. Shred the cavolo nero leaves and add to the pan, then leave to cook with the lid on until tender

1/4 tsp chilli powder
2 garlic cloves
2 shallots, finely chopped
100g of butter
1 tsp thyme leaves
3 cavolo nero, washed and stalks removed

9

Once tender, season the cavolo nero with a pinch of salt and add the white wine, reducing until almost dry. Add the stock and cook slowly until the stock has reduced and been absorbed by the cabbage. Adjust the seasoning and set to one side, keeping warm until ready to serve

salt
200ml of white wine
1l brown chicken stock

10

For the pumpkin, remove the skin and cut in half. Thinly slice one of the halves and set the pieces to one side, then dice the remaining piece of pumpkin into 1cm cubes. Cook the cubes gently in salted boiling water for 2–4 minutes until tender but still holding their shape, then set to one side and keep warm until ready to serve

1/4 large pumpkin, such as Japanese, Iron Bark or Golden Nugget

11

Melt 100g of the butter in a pan, add the pumpkin slices and sage and cook with a lid on until the pumpkin is soft and all the liquid has evaporated. Season with salt and pepper and cook for 4–5 minutes until dry, then remove the sage and transfer the cooked slices to a food processor

100g of butter
salt
pepper
1 sprig of sage

12

Blend the pumpkin until smooth, gradually adding the rest of the butter to form a purée. Pass the purée through a fine sieve to create a silky texture and transfer to a piping bag, keeping warm until ready to serve

100g of butter

13

Remove the beef from the oven and allow to cool slightly. Pass the liquid through a fine sieve and reduce down at a rolling boil to reach a thin syrup sauce consistency. Slice the feather blade into even portions and return it to the pan with the reduced sauce

14

Slice the cooked artichokes in half and roast in a pan with a little butter, garlic and thyme until warmed through and golden. In a separate pan, sauté the girolles in the butter for 2–3 minutes until tender, seasoning to taste

butter
200g of girolles, small and cleaned
1 knob of butter
salt

15

To serve, spoon a circle of the braised cavolo nero on the plate and top with a slice of braised feather blade. Pipe a generous serving of the pumpkin purée around the beef, then arrange the artichokes, baby onions, girolles and diced pumpkin to one side, garnishing with a few sprigs of sage. Pipe extra dots of the pumpkin purée around the vegetables and spoon more of the beef sauce over the meat. Serve immediately

sage leaves

In partnership with Irish Beef

Brought to you by Irish Beef

Irish Beef

Follow Irish Beef

Discover more:

Share recipe

In partnership with Irish Beef

Brought to you by Irish Beef

Irish Beef

Follow Irish Beef

Tony Fleming

Tony Fleming

Tony Fleming may have built his reputation on cooking sophisticated fish and seafood dishes but his cuisine never feels one-dimensional.

Comments ()

Braised feather blade, cavolo nero, artichoke, pumpkin

Be the first to leave a comment on this page...

Please or register to leave a comment

Change your username in user settings to something more personal.

Order by

... ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

... ...

Change your username in user settings to something more personal.

Fillet of Scottish beef with sous vide featherblade and marrow dumplings

Braised feather blade beef with roasted vegetables

The complete guide to beef cuts

Recipe Collection

Recipe Collection

Recipe Collection

Roast beef silverside, barbecue suet pie, watercress, charred cabbage

Recipe Collection

Recipe Collection

Recipe Collection

Carciofi alla Giudea – crispy fried artichokes

Artichokes with hazelnut butter

Skirts and shins: the underrated cuts of beef

Nikujaga – meat and potato stew

Madras and apricot beef hotpot

Karen Burns-Booth

South Indian spiced beef with pink onions

Braised beef in bitter beer, with mushrooms and green peppercorn pie

Pot roasted beef brisket with root vegetable mash, parsnip crisps and horseradish

Goulash and spaghetti

Geoffrey Smeddle

Pan-roasted rump of beef with butternut squash, girolles and Treviso

Recipe Collection

Sous vide rib-eye steak with roasted garlic, grilled lemon, horseradish cream and chimichurri

CHARCUT Roast House

Roast sirloin of beef with mushrooms, brandy and roasted potatoes

Roast picanha with spiced quince

Recipe Collection

Recipe Collection

Recipe Collection

Beef stew and dumplings

Dominic Chapman

Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts

Braising and slow cooking

Recipe Collection

Devilled whitebait and calamari with tartare sauce

Ceviche of Orkney scallops with strawberries

Lemon posset with white chocolate and lavender

Recipe Collection

Recipe Collection

Valeria Necchio

Raw beef with tomatoes and mozzarella

Giorgio and Gian Pietro Damini

Recipe Collection

How to cook beef

How to make beef gravy

How to make carpaccio of beef

How to cook beef shin

How to make beef jerky

How to roast a rib of beef

How to enhance beef with rubs and marinades

How to cook meat

How to shape meatballs

How to barbecue beef

Home > Recipes > Beef

SITES

INFORMATION

FOLLOW

SITES

© Great British Chefs 2018