Braised feather blade beef

by Steven Trew-19 April 2026Medium

Prep Time30 min

Cook Time3 min

Total Time33 min

Servings4

Prepare yourself for a posh, braised steak. It tastes so good that guests will think you’ve been slaving away for hours.

Imported RecipeOriginally from: www.bbc.co.uk

Method

0
Preheat the oven to 160C.
1
Season the beef with salt and pepper. Heat 1 tbsp of oil in a frying pan. Fry the steak pieces for 2-3 minutes on each side until browned. Transfer to a casserole dish.
2
Return the frying pan to the hob and reduce the heat. Add the remaining oil and fry the shallots, celery, and carrots for 6-8 minutes until golden-brown and softened. Stir in the garlic, cook for a further minute, and add to the casserole.
3
Deglaze the pan with wine, allow to bubble, and pour over the meat and vegetables. Stir in the stock and tomato purée. Add thyme, bay leaf, and mustard. Bring to the boil and remove from heat.
4
Cover the meat and liquid with greaseproof paper, place a lid on top, and cook in the oven for 3-3½ hours until the beef is very tender. Skim any fat from the surface during cooking.
5
Transfer the meat to a plate. Strain the cooking liquor and vegetables through a sieve into a frying pan. Press the vegetables to extract a purée and stir into the liquor. Add salt and pepper to taste.
6
Simmer the mixture for 3-5 minutes until the sauce is reduced, thick, and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze. Serve with green vegetables and mashed potatoes.