Braised featherblade of beef with guinness

Method

1. Heat a casserole pan with vegetable oil. Season the featherblade with salt and pepper, and add to the pan. Brown the meat over a moderate heat, remove from the pan and set aside.

2. Cut the 10 shallots into rings and add to the pan; fry until golden.

3. Add the thyme, black peppercorns, and the Guinness. Bring to the boil and reduce by half.

4. Return the meat to the pan and pour in enough lukewarm beef stock to cover.

5. Simmer the casserole for at least 2 hours, or until the meat is tender.

6. Remove the meat from the sauce, leave to cool and chill overnight.

7. The next day, carve the meat into large chunks.

8. Bring the sauce to the boil and cook-down until lightly thickened. You might need to thicken the sauce with a little cornflour combined with water.

9. Return the meat to the sauce and heat through. Serve with potato rosti and roasted shallots.

10. For the rosti potatoes, peel and grate the potato and shape into a small flat patty. Heat the butter in a medium frying pan.

11. Fry the potato on both sides until the golden and crisp. Place the rosti on the plate and top with a helping of the beef.

12. For the roasted shallots; put the shallots, with their skins intact, in a pan of water. Bring to a boil and cook until softened - they should still retain their shape. Drain and leave on one side to cool.

13. Slice in half and remove their skins. Heat the vegetable oil in a frying pan and cook the onions until golden. Serve with the beef casserole.

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Ingredients

For the beef in Guinness

2-3 tbsp vegetable oil
1 x 1.2kg featherblade beef, braising meat
10 Shallots
sprig Thyme
10 Black peppercorns
700ml Guinness
500ml beef stock, lukewarm
1 tsp cornflour
salt and pepper

For each potato rosti

30g Butter
1 small potato, grated
sea-salt and freshly ground black pepper

For the roasted shallots

5 large banana shallots
4 tbsp vegetable oil, for frying

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