Featherblade Joint 2kg – Great Value
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Featherblade Beef Joint: A Cut Above
Featherblade is a lesser-known cut of beef that offers exceptional flavour and tenderness when cooked correctly.
It’s a flavourful, marbled cut that’s perfect for slow cooking or braising.
Why Choose Featherblade?
- Flavourful: Known for its rich, beefy taste.
- Tender: Becomes incredibly tender when slow-cooked.
- Versatile: Great for a variety of dishes, from stews to braises.
Cooking Tips:
- Slow Cooking: This is the ideal method for featherblade.
- Braise it in a flavorful liquid with vegetables for a hearty and comforting meal.
- Seasoning: Season generously with salt and pepper, and consider adding herbs and spices like thyme, rosemary, or bay leaves.
- Resting: Allow the cooked featherblade to rest for a few minutes before carving to ensure maximum juiciness. Featherblade Joint 2kg
Popular Recipes:
- Braised Featherblade: A classic dish that’s perfect for a cold day.
- Featherblade Beef Stew: A hearty and satisfying meal that’s easy to make.
- Featherblade Beef Tacos: A flavorful and unique twist on traditional tacos.
Would you like me to provide a recipe for braised featherblade beef?
Braised Featherblade Beef
Featherblade is a cut of beef that’s perfect for slow braising. It’s tough but full of flavor, and when cooked slowly, it becomes incredibly tender.
Instructions:
- Brown the beef: Season the beef joint with salt and pepper. Heat some oil in a large Dutch oven or casserole pot over high heat. Brown the beef on all sides. Remove from the pot and set aside. Featherblade Joint 2kg
- Sauté vegetables: In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté until softened.
- Deglaze the pan: Pour the red wine into the pot and scrape up any browned bits from the bottom. Bring to a simmer and cook for a few minutes.
- Add broth and herbs: Stir in the beef broth, bay leaf, thyme, and rosemary. Return the beef joint to the pot.
- Braise: Bring the liquid to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the beef is tender.
- Rest: Remove the beef from the pot and let it rest for 10-15 minutes before slicing.
Serving suggestions:
- Serve with mashed potatoes, roasted vegetables, or a side salad.
- Drizzle with the braising sauce for extra flavour. Featherblade Joint 2kg
Featherblade Beef bourguignon pie recipe
This traditional French beef bourguignon pie is a hearty meal for the whole family.
The delicious combination of succulent braised beef, chestnut mushrooms and rich red wine sauce makes this dish extra special. Featherblade Joint 2kg
Ingredients
- 1kg (2lb 4oz) beef featherblade, chopped into 2cm cubes
- 2 tbsp plain flour
- 2 tbsp olive oil
- 6 rashers smoked streaky bacon, sliced
- 300g (11oz) shallots, peeled
- 250g (10oz) chestnut mushrooms, sliced
- 2 garlic cloves, sliced
- 1tbsp tomato purée
- 1 bouquet garni (see tip)
- 750ml red wine
- 1 tbsp plain flour
- 400g (14oz) shortcrust pastry
- 1 beaten egg, to brush
- mashed potato, to serve
- steamed greens, to serve
Method
- Toss the beef in the flour to coat.
- Heat 1 tbsp of the oil in a large pan and brown the meat in batches, then transfer to a plate and set aside. Featherblade Joint 2kg
- Preheat the oven to gas 3, 170°C, fan 150°C.
- Add the remaining oil and cook the bacon, shallots, mushrooms and garlic for 10 minutes until golden.
- Stir through the tomato purée and fry for 1 minute before returning the beef with its juices and the bouquet garni to the pan.
- Pour over the wine and bring to the boil.
- Cover with a lid and transfer to the oven to cook for 2 hours.
- Remove the lid and cook for a further 30 minutes to reduce and thicken.
- Increase the oven to gas 7, 220°C, 200°C fan.
- Dust a clean surface with the flour, then roll out the pastry to cover your pie dish, approx 24cm (9in).
- Carefully transfer the beef bourguignon to the pie dish.
- Brush the edge of the dish with egg and cover with the pastry.
- Pinch the edges of the pastry and decorate with any trimmings.
- Bake for 20 minutes until golden.
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Enjoy your delicious braised featherblade beef!
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