Braised feather blade beef with roasted vegetables

by Steven Doherty
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Ingredients

Fresh Meat

Fruit & Vegetables

Store Cupboard

  • 1l beef stock
  • 2 tsp sugar
  • salt

Salad & Fresh Herbs

  • 2 bay leaves

Beverages

  • 500ml of ale, or substitute for the same amount of red wine if preferred

Oils & Vinegars

  • 1 dash of sunflower oil
  • oil, for roasting

Dairy

  • 50g of unsalted butter

Spices & Dried Herbs