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This 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 flavor further – simply reheat gently with a little of the sauce before serving.
Braised Feather Blade Beef with Roasted Vegetables
Serves 8
Total time: 5 hours
Ingredients
Braised Beef
4 1/2 lb of feather blade of beef, trimmed of all fat and sinew
4 onions, peeled and thinly sliced
2 pints (32 oz) of beef stock
2 garlic cloves, finely chopped
2 bay leaves
2 tsp sugar
1 pint (16 oz) of ale, or substitute for the same amount of red wine if preferred
1 dash of sunflower oil (you can substitute vegetable oil)
1/2 stick of unsalted butter
salt
freshly ground black pepper
Roasted Vegetables
1 bunch of baby carrots, tops trimmed
1 bunch of tender stemed broccoli, or purple sprouting broccoli, 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
Directions
Braised Beef
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 color 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 oven to 325°F
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.
Increase the oven temperature to 400°F
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 thick slices. Serve with the roasted vegetables and a little of the braising sauce.
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