Remember to remove your Beef Featherblade from the packaging,
pat dry and bring to room temperature.
Pre heat your oven to 135°C temperature.
Next choose a suitable sized oven proof casserole with a tight
Season the meat just prior to coloring with good quality sea
Make a mirepoix by neatly chopping equal amounts of onion,
carrot and celery or my preferred choice of celeriac, the root of
the celery plus a bay leaf, sprig of thyme and a few black
peppercorns, another nice addition can be a head of garlic split in
Take a large, heavy based frying pan, and add a few drops
pomace or vegetable oil.
Fry the featherblade on all sides in small batches then
transfer to the casserole dish.
Next fry the mirepoix until lightly coloured.
Then add half a bottle of red wine, or a favorite local ale and
reduce by two thirds then add 500 ml of essential cuisine beef
stock, 1 tablespoon tomato paste (optional) and reduce a little,
thicken with a tablespoon corn flour mixed with a little cold water
and stirred into the boiling broth.
Pour the sauce over the beef and cover.
Place in the centre of the oven and cook for approximately 3
hours, the meat should be tender when pierced with a meat
Remove from oven, carefully take out the blade and slice into
equal portions then cover and keep warm.
Pass off the juices through a fine sieve into a clean sauce pan
and reduce to a glossy finish then pour back over the beef.