Feather blade of beef is one of those cuts of beef that is rarely offered outside of a butchers shop, yet is one of the most versatile cuts that’s really big on flavour. Taken from the shoulder, feather blade has multiple connective strips running through it, which when slow cooked break down and release a complex blend of flavours.
Ingredients (serves 4)
- A £10 Piece of Feather Blade of Beef
- A Slow Cooker or Casserole Dish
- Any combination and amount of the following, to your taste:
- Red Wine
- Add any combo of the above in any amount to suit your taste, as long as the liquid covers at least half of the feather blade within the slow cooker/casserole dish.
- Put it in a slow cooker on its highest setting for 5 hours, on its lowest setting overnight, or in the oven at 110 degrees centigrade overnight or 160 degrees centigrade for 5 hours.
- When ready, remove the feather blade and set aside, until it’s cool enough to touch. Wrap it tightly in clingfilm in a sausage-like shape and refrigerate. This can be left for 2 hours or 2 days.
- When ready to eat, cut into 4 thick pieces. Heat a frying pan, add the feather blade pieces and add the stock from the slow cooker and let it bubble away and thicken, turning the meat once and makes sure the beef is hot (10-15 mins). Serve with one of the following or any combo that suits.
- Any type of potatoes.
- Any steamed vegetables.
- Any roast vegetables.
- As a roast.
- Or pull the meat apart and put it in a pie.