FOOD + DRINK in THE KITCHEN WITH cont ...
SEAMIE ’ S BRAISED FEATHER BLADE OF BEEF
Prep Time : 20 - 30 mins Cooking Time : 3 hours Serves : 4
Ingredients :
• 4 tbsp rapeseed oil
• 1 carrot , roughly diced – keep chunky
• 1 white onion , roughly diced – keep chunky
• 1 celery stick , roughly diced – keep chunky
• 2 cloves of garlic
• 1 sprig thyme
• 1 bay leaf
• 4 feather blade steaks
• 2 tbsp tomato puree
• 500ml beef stock
• 175ml red wine
• 1 teaspoon English mustard
• Salt & pepper to taste
Method :
1 . To start off , season your feather blade steaks generously with salt and pepper . Add your rapeseed oil to a hot pan and place the feather blade steaks in for a couple of minutes to brown off on each side .
2 . Once browned , remove the steaks and place them in an ovenproof casserole dish .
3 . Add your chopped carrot , onion , garlic and celery to the hot frying pan with the beef juices ( add a little more oil if needed ). Brown the vegetables off for a few minutes . Once your vegetables are browned and slightly soft , add them into the casserole dish .
4 . Keep your heat on the frying pan and pour in the red wine to deglaze . Let it bubble away for a few minutes for the alcohol to burn off then pour / spoon into the oven dish along with the steaks and vegetables .
5 . Add your tomato purée , thyme , bay leaf , English mustard and beef stock to the oven dish and season with a little salt and plenty of black pepper . Give it a little stir and make sure the steaks are submerged in the liquid ( if you need to add a bit more stock then go ahead ).
6 . Place a layer of greaseproof baking paper on the top and then put the lid over – this will stop it from reducing too quickly !
7 . Place the dish in the oven at 140 ° C for 3 hours .
8 . Once the 3 hours are up , take it out the oven and use a slotted spoon to remove the meat and set it aside . Keep covered and leave the juices and vegetables behind .
9 . Pass the remaining juices and vegetables through a sieve and into a pan ( you can purée the vegetables through the sieve with the back of a spoon if you wish ). This will be your gravy , so simmer it down until you ’ re happy with the consistency .
10 . Place your feather blade on a plate and serve while hot . I like to serve ours with some buttered kalettes and a Jerusalem artichoke purée .
11 . Garnish with crispy leeks and enjoy !
102 • www . insidekent . co . uk