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PT2H30M
There's nothing quite like 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.
Braised feather blade, cavolo nero, artichoke, pumpkin