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Braised Featherblade With Guinness

Braised Featherblade With Guinness

Monday, 29 September 2014 11:21:14 Europe/London


  • 3 tablespoon vegetable oil
  • 2Kg Tom Hixson featherblade of beef
  • 10 shallots
  • Springs of thyme
  • 10 black peppercorns
  • 700ml Guinness
  • 500ml beef stock
  • 1 tablespoon cornflour
  • Salt & black pepper


  1. Heat a casserole pan with vegetable oil. Season the beef featherblade with salt and pepper and add to the pan.
  2. Brown the meat over a moderate heat then set aside.
  3. Cut the shallots into rings and add to the pan; fry until golden.
  4. Add the thyme, black peppercorns and the Guinness. Bring to the boil then reduce heat by half.
  5. Return the beef to the pan and pour in lukewarm beef stock that covers the meat.
  6. Simmer caserole for two hours minimum.
  7. Remove the meat sauce and leave to chill overnight
  8. On the next day, carve the meat into large chunks.
  9. Bring the sauce to the boil the and cook-down until lightly thickened.
  10. Return the featherblade to the sauce and heat through. Serve with your choice of sides (usually potatoe).
Posted in Steak Recipes By

george hixson

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