Feather blade beef: A five-star dish. Image: Red Carnation Hotel Collection.
Feather blade beef – A meal infused with flavour
Make your next Sunday roast unforgettable with this feather blade beef on a bed of barley with Guinness sauce and horseradish cream.
Feather blade beef: A five-star dish. Image: Red Carnation Hotel Collection.
Looking for a special dish for Sunday lunch? This feather blade beef recipe is a lip-smacking delicious option to try. Jonathan Keane at The Lodge at Ashford Castle in Ireland shares his tasty recipe with us. The Lodge is part of the Red Carnation Hotel Collection. It is a hotel group that has superb accommodation and incredible five-star restaurants.
So, for your next roast meal, this exquisite feather blade beef will tempt everyone at your table to lick their plates afterwards. A feather blade cut is a cut of beef from the shoulder of the animal. It is usually more economic than other cuts but if cooked correctly, it is a taste sensation. The secret to getting this beef cut deliciously soft and tasty is to cook the beef really slowly.
This recipe cleverly combines the feather blade beef with a mouth-watering Guinness sauce, barley and horseradish cream. Let us know in the comments of this recipe if you have tried this appetising dish.
Feather blade beef recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
13
hoursTotal time
13
hours30
minutesIngredients
- For the feather blade beef
1 kg 1 of beef
1 1 carrot
1 1 onion
1 1 celery
1 1 leek
bay leaves, garlic, thyme
300 ml 300 red cooking wine
- For the Guinness sauce
1 1 carrot
1 1 shallot
1 stalk 1 celery
10 g 10 brown sugar
1 pint 1 Guinness
- For the barley
100 g 100 of barley
1 1 shallot, diced
thyme
bay leaves
1 clove 1 garlic
200 ml 200 veg bouillion
- For the horseradish cream
30 g 30 sour cream
10 g 10 horseradish, finely grated
Method
- For the beef
- Put the ingredients for the beef in a deep gastro tray and cover with water. Put a sheet of greaseproof paper over it and then cover with tin foil.
- Cook it for 12 hours in the oven at 120°C.
- Remove the feather blade beef from the juice and pass the liquid through a sieve to reduce the liquid to half.
- Roll the feather blade very tight in a cling film. When it is cold, portion it to 150 to 170 grams per portion.
- For the Guinness sauce
- Cut a mirepoix of the ingredients and sweat it in a bit of cooking oil.
- Add the brown sugar and allow it to caramelise, pouring in 1 pint of Guinness as it reduces. Add the remaining liquid to reduce it again. Then, thicken the sauce with some cornflour.
- Roast the beetroot in the oven at 170°C for about 1 hour until the beetroot is soft, then mix it into the thermomix until the puree is smooth and season.
- For the barley
- Sweat the shallots and then add the barley, thyme, garlic, bay leaf and the bouillion and leave it to simmer until the barley is soft.
- For the Horseradish cream:
- Mix the sour cream and horseradish and season.
- Blanch the baby carrots in salty water.
- Dress the watercress with olive oil.
- To serve
- Present the beef on the barley and horseradish cream with the Guinness sauce poured over.
Notes
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