Braised featherblade of beef with mustard mash

Braised featherblade of beef with mustard mash

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

Featherblade is cut of meat you don’t often see in the supermarkets, as it tends to be used for pies and mince, but ask your butcher to get it for you. It can also be braised with red wine and shallots, a bit like a coq au vin – delicious.

Ingredients

Quantity Ingredient
2kg boneless beef shin or featherblade, in large chunks
2 teaspoons black peppercorns
3 tablespoons flour
1.5 litres full-bodied red wine
9 garlic cloves
1 bouquet garni
3 large carrots
3 shallots
2 tablespoons fresh flat leaf-parsley
olive oil, for frying
300ml beef stock
25g butter
sea salt
freshly ground black pepper

Mustard mash:

Quantity Ingredient
750g floury potatoes
150ml double cream
75g butter
2 tablespoons wholegrain mustard

Method

  1. Put the beef in a deep roasting tin and season with salt and pepper. Crush the peppercorns. Mix the flour, wine, garlic, peppercorns and bouquet garni together and pour over the beef. Cover with clingfilm and marinate in the fridge for 12 hours.
  2. Preheat the oven to 170°C. Remove the beef from the fridge, discard the clingfilm and cover the roasting tin with foil. Cook in the oven for 3 hours, or until the meat is so tender it flakes when pressed with the back of a spoon. Leave to cool in the tray.
  3. Meanwhile, finely dice the carrot, finely chop the shallots and roughly chop the parsley. Heat a little oil in a sauté pan and cook the shallots and carrots gently for 2 minutes, until softened. Leave to cool. Lift the meat out of the tray and flake it, discarding any sinew or excess fat, into a bowl. Pass the cooking liquor through a fine sieve into a bowl, reserve 300ml and discard the rest. Add the carrot, shallots and parsley to the meat along with the reserved cooking liquor and mix well, then season with salt and pepper.
  4. Put 4 large pieces of clingfilm on top of each other on a clean work surface. Spoon the meat in a line onto it, then roll it up to form a sausage shape. Tie the ends tightly and put in the fridge for about 40 minutes to firm up.
  5. Put the stock in a saucepan and simmer until reduced by half and slightly thickened. Meanwhile, make the mash. Boil the potatoes in a pan of salted water for 12–15 minutes, until tender. Drain well, then return to the pan and put back on the heat briefly to drive off any excess moisture. Remove from the heat and mash the potatoes until smooth. Add the cream, butter and mustard and mash again until smooth, then season with salt and pepper.
  6. Remove the beef from the fridge and cut it into 5cm discs, then take off the clingfilm. Heat a non-stick frying pan over a medium heat, add the beef and cook until browned on each side. Increase the heat slightly, add the butter and cook for 4–5 minutes, spooning it over the beef. Be careful not to break up the meat. To serve, put the mash in a serving bowl, place the beef on top and spoon the beef stock over the beef.
Tags:
James Martin
Saturday Kitchen
slow cooking
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