The White Horse News

Slow cooked braised feather blade of beef 

This delicious dish is currently available on our Christmas Set Menu and Head Chef Alex has been inundated with recipe requests. If you have the family round this December why not try this Christmas show stopper?

Serves 8 plus the dog

 

3.5k feather blade of beef

8 onions

4 carrots

2 sticks of celery

2 leeks

1 litre beef stock

 

Start by washing peeling and chopping all of the veg. Once it’s all processed, place a deep tray on the stove, add a little oil and sear the beef heavily on both sides. Then remove it from the tray and cook out the vegetables. Once they turn soft, turn the heat right up and get some colour on them. Then add the beef stock, making sure to scrape all the bits off the bottom and incorporating them into the stock.

Add the beef again and cover with foil.

We cook this at 90 degrees c for 14 hours, but at home 160 degrees c for 7 will work just fine.

To check if the beef is cooked, it should be very soft and break with a fork easily.

Leave to cool in the liquid for about an hour or so and then remove from the juice and pop back in to warm through whilst you strain the liquid.  Thicken the liquid with a little butter to use as the sauce.

Cut it into desired pieces and give the dog the trimmings, mine loves it!