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How To Cook Beef Featherblade In Red Wine

How To Cook Beef Featherblade In Red Wine

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


  1. The day before cooking, marinade the beef in red wine with the garlic, herbs and peppercorns, ideally in a zip lock bag to fully cover. The next day, remove the beef from the wine and pat dry, reserving the wine mix for later.
  2. Preheat the oven to 160°C or 140°C fan assisted (gas 3).
  3. In a heavy based casserole dish over a medium high heat, sear the beef and vegetables until nicely browned, remove and keep to one side.
  4. Add the tomato paste, mustard, reserved wine mixture and reduce by half, then pour over the stock, bring to a boil and thicken with the cornflour mix before placing the beef and vegetables back in the casserole dish.
  5. Place in the oven covered and braise for 3 hours, turning after 2 hours, basting regularly with the stock or until the beef is tender when pierced with a skewer.
  6. Remove the beef from the stock, place on a warmed deep serving dish and cover with foil to keep warm.
  7. Reduce the red wine stock until you reach a rich sauce like consistency, season to taste then pass the sauce over the beef.
  8. Serve straight away.

Serving Suggestion:

  • Serve with glazed carrots, boiled potatoes with parsley and roasted vegetables with extra mustard at the table.

  • The Ingredients
  • • Whole beef featherblade steak
  • • 375 ml Full bodied red wine
  • • 1 bulb garlic cut in half
  • • 1 bay leaf
  • • Sprig rosemary
  • • Sprig of fresh thyme
  • • 8 cracked black peppercorns
  • • Dripping or oil for searing
  • • 1 large brown onion diced
  • • 1 large carrot, peeled & diced
  • • 1 tbls. Tomato paste
  • • 1 tbls. F&Co English mustard
  • • 400ml beef stock
  • • Salt & black pepper
  • • Cornflour mixed with a little cold water to thicken

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