Courtesy; Chef Paul Merrett
This is a tried and tested recipe and somewhat of a favourite in my home. A great winter warmer!
A whole featherblade will serve at least 6-8 people so depending on how many you wish to serve either get your butcher to halve it or use for two dinners.
For the beef in Guinness
A whole featherblade
Salt and pepper
Spring of thyme
10 whole peppercorns
1 ½ cans of Guinness
Cornflour (if necessary)
For the potato rosti
2 large potato, peeled and grated
salt and freshly ground black pepper
For the roasted shallots
5 large banana shallots
Water for boiling
Oil for frying
The day before serving
Heat a casserole pan and add a little vegetable oil.
Season the feather blade all over with salt and pepper and place in pan and thoroughly brown all over – remove from the pan and set aside.
Slice the 10 shallots roughly into rings and add to the pan. Fry until golden.
Add the sprig of thyme, the black peppercorns, and the Guinness.
Bring to the boil and reduce by half. Now add the meat and cover with lukewarm beef stock – in the restaurant we would use ‘jus’ for this – at home one can use beef stock cubes.
It is important that the stock is lukewarm so that the temperature rises gradually to a gentle simmer.
Allow to simmer on a very gentle bubble for at least 3-4 hours – the meat will feel soft and almost ‘spongy’ when done.
Remove meat from the sauce and allow them to cool, after which they should be transferred to the fridge.
The day of serving
Cut the meat into large single serving chunks. The overnight chilling will have allowed it to ‘set’.
Bring the sauce to the boil and reduce to thicken slightly and intensify the flavour. If using a jus this thickening process will be simple – if cubes – a little cornflour may be required.
Add the meat. When the meat has heated through and the sauce is silky and soft, serve with potato rosti and roasted shallots.
Peel and grate the potato. Preheat a medium frying pan and add the butter.
Add the potato, pat down to cover the surface of the pan and season.
When the underside is golden and crispy, flip over and fry the other side. Place the rosti on the plate and top with the featherblade in Guinness.
Boil the shallots in their skins until soft. Cool, slice in half and remove the skin. Place some oil in the pan and fry.
Why not add a selection of root vegetables at the meat cooking stage, removing when cooked and adding back with the beef to reheat before serving the following day