Braised Featherblade of Certified Irish Hereford Prime Beef
by Kinneagh Kitchen
This is as hearty as they get, a great Sunday dinner for the family.
This is as hearty as they get, a great Sunday dinner for the family.
Serves: 6
Cooking Time:
INGREDIENTS
- 1.5 KG Hereford Beef Featherblade (trimmed of all fat and sinew)
- 4 tbsp Extra Virgin Olive Oil
- 2 Onions (roughly chopped)
- 2 Carrots (roughly chopped)
- 2 Celery Stalks (roughly chopped)
- 1 Bulb of Garlic (cut in half horizontally)
- 1 Bay Leaf
- 500ml Red Wine (Chianti works well)
- 50g Butter
- Sea Salt and Freshly Ground Pepper
METHOD
- The day before cooking, season the beef generously with salt and pepper. Put the beef onto a tray and leave uncovered on the bottom shelf of the fridge overnight – don’t leave any cooked or ready to eat foods on the same shelf or any of the shelves below.
Remove the beef from the fridge 2-3 hours before cooking. Heat the oil in a large pan over a medium heat. Sear the beef on all sides until well browned. Remove the beef from the pan and set aside.
Put the onion, carrot, celery, garlic and bay leaf into the pan and season generously. Cook for 5 Minutes, stirring all of the time before adding the wine. As soon as the wine goes in, use a flat topped wooden spoon to scrape up any bits stuck to the bottom of the pan. Bring the wine to the boil before adding the beef and reducing the heat to a bare simmer.
Put a lid on the pan but leave it slightly ajar. Cook the beef for 3 to 4 hours until completely tender. Remove from the pan and allow to rest for at least 20 minutes.
- Meanwhile finish the sauce. Run the contents of the pan through a fine sieve and discard whats left behind. In a clean pan, heat the sauce to just below the boil and stir in the butter immediately before serving.
- Slice the beef and serve covered in it’s sauce with shredded sprouts, colcannon and roast vegetables.
