Again, this was made with the meat - it seems an endless selection I know - that the OH butchered at a recent course at Allen's Of Mayfair. Today it was the turn of Featherblade Steak, a piece of meat taken from the shoulder blade of the cow. It needs a long slow cooking time, so OH got to work early in the day!
He followed the recipe sent with the meat and created a tasty and warming meal. It's really easy to follow...
You need: beef, shallots or onions, Guinness, beef stock, peppercorns, thyme
Fry off the chunks of beef and remove from the pan.
Fry off the shallots or onions.
Place the beef back in the pan and add Guinness, beef stock, fresh thyme and a few black peppercorns.
Simmer gently for as long as possible.
Serve with champ and a couple of crispy Yorkshire puddings!
We found it a little runny and a little bitter, so half way through cooking, took the beef out, coated it in in flour, then returned to the pan. We also stirred in a spoonful of redcurrant jelly to sweeten it a slightly.