Braised feather blade beef with roasted vegetables
by Steven Doherty
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Ingredients
Fresh Meat
2kg feather blade of beef, trimmed of all fat and sinew
Fruit & Vegetables
4 onions, peeled and thinly sliced
2 garlic cloves, finely chopped
1 bunch of baby carrots, tops trimmed
1 bunch of tenderstem broccoli, or purple sprouting brocolli, stalks trimmed
1/2 butternut squash, deseeded and cut into wedges
4 leeks, washed, trimmed and cut on the diagonal into 4cm lengths
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
freshly ground black pepper