Roasted Feather Blade of Irish Beef
Tulfarris Hotel Featherblade of Irish Beef served with glass of red wine

Table of Contents

Roasted Feather Blade of Irish Beef

Ingredients

1-1.5kg Featherblade (trimmed & all silverskin removed)
(this is for a joint of meat it can also be cut into 250g potions & done the same as individual steaks)
2-3 tbsp Oil for frying
Pinch of Salt & Pepper
1 Large Onion – Peeled & Quartered
2 Carrots – Cut in Large chunks
4 Garlic cloves
1 Sprig- Rosemary
1 Sprig-Thyme
1 Bay Leaf
4 Peppercorns Whole
2tbsp Tomato puree
250ml Red Wine
250ml Beef Stock or water

 

Method

  1. Preheat oven to 160°C.
  2. Pat beef dry. Season the beef well with salt and pepper. Heat oil in a large frying pan over a high heat until shimmering. Brown the beef on all sides and ends. Remove from pan & place in deep container .
  3. Add vegetables to pan and sauté until nicely browned. Then add herbs and garlic and place in the container with the beef.
  4. Add liquid to the pan. Bring up to a simmer, using a wooden spoon to scrape up any bits stuck to the bottom. Add to beef with the rest of the vegetables ensuring the beef is well covered.
  5. Top with baking parchment, cover tightly with cling film and tin foil and place a lid on top also. Put in pre heated oven and cook for 4 – 4.5 hours until meat is very tender.
  6. Remove beef from the oven, and place on a plate. Strain the cooking liquid into a large pan and skim off any fat that appears. Press through the vegetables, add puree to the pan and reduce to a sauce consistency that coats the back of a spoon.
  7. Spoon the sauce over the beef to coat and serve.

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