Featherblade of BeefServes 4

This is a posh braised steak. The flavour is very rich and intense. Not much to it but it tastes as if you’ve been slogging away for hours. Vegetables are cooked with the steak to add flavour to the sauce and then strained out at the end.

1kg featherblade steak, trimmed and cut into 250g steaks

3 tbsp sunflower oil

3 long shallots or 1 medium onion, peeled and sliced (lengthways for shallots)

2 celery sticks, trimmed and diagonally sliced

2 medium carrots, peeled and diagonally sliced, keeping fairly thick

2 garlic cloves, peeled and crushed

250ml red wine

500ml beef stock made with 1 beef stock cube or 500ml fresh beef stock

2 tbsp tomato purée

4-5 sprigs fresh thyme or ½ tsp dried thyme

1 bay leaf

1 tsp English mustard (not powder)

flaked sea salt and freshly ground black pepper

FOOD FACTS Braise, derived from the French

“braiser”, was introduced into the English language in the 18th century. It is a slow method of cooking meat (and sometimes vegetables) in a small amount of liquid in an enclosed vessel.

Beef featherblade is also known as chuck steak or blade steak. It comes from around the blade bone in the animal’s shoulder and is suitable for long slow cooking in braises and casseroles.

Historical facts provided by Monica Askay, Cook and Food Historian

①Trim any hard fat from the beef and season generously on both sides. Heat 1 tbsp of the oil in a large non-stick frying pan.

②Fry the steaks, two at a time over a medium-high heat for a couple of minutes on each side or until nicely browned. Transfer to a medium flameproof casserole. Add a little more oil to the pan between batches. Preheat the oven to 160C/fan oven 140C/Gas 3.

③Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the shallots, or onion if using, celery and carrots for 6-8 minutes or until softened and lightly browned, stirring regularly. Stir in the garlic for the last minute of cooking time. Tip into the pan with the beef.

④Pour the wine into the frying pan and allow to bubble for a few seconds, stirring constantly, then pour over the meat and vegetables. Add the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan (or sprinkle over the dried thyme), add the bay leaf and mustard and stir. Bring to the boil. Remove from the heat.

⑤Cover the surface of meat and liquid carefully with a piece of baking parchment (this will help to stop the meat from drying out). Pop a lid on top, then cook in the oven for 3-3 ½ hours or until the beef is very tender. (Stir halfway through the cooking time if possible – but not essential.) Spoon off as much fat as you can from the surface of the stew.

⑥Transfer the meat to a plate, brushing off any of the vegetables as you go. Strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the liquor. Adjust the seasoning to taste and bring to a simmer.

⑦Cook for 3-5 minutes until the sauce is well reduced and looks thick and glossy. Return the steaks to the liquid and heat through for 3-4 minutes more, spooning the sauce over to glaze. Serve with freshly cooked vegetables and mash.

FOOD FACTS Hot, pungent English mustard gets its

bright yellow colouring from the addition of the spice turmeric. The description “keen as mustard” comes from Keen & Sons, who opened the first mustard factory in London in 1742.

The majority of thyme varieties are native to the Mediterranean. It is one of the herbs used in a bouquet garni and also has a number of medicinal uses, including as an antiseptic and to aid digestion.

Historical facts provided by Monica Askay, Cook and Food Historian