Recipe Inspiration

Ingredients...

2kg Feather blade of beef, trimmed.

Salt and freshly ground black pepper.

25ml Rapeseed oil.

50ml Unsalted butter (Allergen free alternative)

200g Peeled and finely chopped onion.

10g Peeled and chopped garlic.

2x Bay leaves.

1 sprig Fresh thyme.

250ml Red wine.

1litre Tepid water.

8g Essential Cuisine Beef Stock Mix.

68g Essential Cuisine Classic Demi-Glace Mix.

Method...

1. Preheat oven to 160°C.

2. Season the beef evenly with salt and pepper. Heat the oil and butter in a suitable casserole dish with a lid, to accommodate the beef.

3. Allow to foam, then seal the beef on all sides, until golden brown, then remove. Stir in the onions, garlic, bay leaves and thyme, cook gently with not too much colour.

4. Pour in the red wine, water and stock mix. Bring to the simmer, scrape the pan bottom with a spatula to dislodge any residue.

5. Place the sealed beef into the stock and place the lid on, cook for 3-4 hours, turning the beef occasionally. Remove from the oven, remove the lid and allow to cool a little.

6. Remove the beef from the stock, cover and keep warm. When the stock has cooled to tepid, whisk in the Demi-Glace Mix and bring to the boil, whisking constantly, simmer for 5 minutes, adjust the consistency if required.

7. Slice your feather blades into 10x equal portions, garnish with your choice of potato and vegetables (see chefs tips), then pour the rich braising sauce over the beef and serve.

Chefs Tip: Use the best quality beef feather blade that you can, serve your braise with a fresh horseradish or English mustard, roasted vegetables, like baby carrots, butternut squash and leeks go well with this dish too.