• The Stables Restaurant at The Grove, Monthly Food Blog

The Mane Course

Head Chef Chris Mouyiassi shares one of his favourite dishes...

BEEF FEATHERBLADE BRAISED IN STOUT WITH A HORSERADISH RISOTTO
(Serves 6-8 people)

 

A truly toe-warming dish...Perfect after a long walk on a cold winters day. The combination of flavour’s are the perfect match! Beef, Guinness, horseradish and if you want to be more indulgent, roast off some bone marrow and wash it all down with a bottle of Old Peculiar.

Simple British cooking at its best and what’s more, all the preparation can be done the day before leaving you to finish it off on the day.

Now down to the serious business of cooking!

Blade of beef recipe
Featherblade... It sits on the side of the shoulder blade and when sliced looks like a feather with the nerve like the quill hence the name featherblade.

You'll need...

  • 1k beef featherblade. Keep whole trim of the sinew on the outside only (trust me)!
  • 1 Carrot (1 inch dice)
  • 10 shallots peeled and large dice
  • ½ leek diced
  • 2 bay leaves
  • 1 tablespoon tomato purée
  • 2ltr veal stock if you don’t have your own you can buy good quality readymade stock from most supermarkets
  • ½ pint Guinness
  • ¼ pint red wine
  • 3 pepper corns


Cooking method

Season the meat well with salt and pepper and in a hot pot add 3 table spoons of oil. Once smoking, carefully lay in your meat - the hotter the pan the better - but be prepared for it to spit a little!

Caramelise the outside of the meat until you have achieved a dark brown colour, then remove the meat from the pan and reduce the heat. In the same pan add the diced vegetables and again caramelise until golden in colour. Add the tomato purée and cook over a moderate heat for 5 minutes.

Next add the alcohol along with the stock and bring to the boil. Remove from the heat and add the blade; cover the pot with a lid and place in the oven at 120 degrees and cook until tender. This will take anywhere between 3- 5 hours.

Once the meat is tender and you can easily pierce with a knife tip with no resistance, allow it to cool in the liquor. Once cooled remove the meat, place in cling film and roll into a large fat sausage shape. Put the rolled meat in the fridge until needed, pass the liquor through a fine sieve and reduce the braising juice by ¾ and put to one side until needed.

Now for the horseradish risotto...

I stole the recipe from the Star Inn in North Yorkshire and if you are looking for a more unusual risotto this comes high on my list and works just as well with fish, or maybe your left over roast beef.

You'll need...

  • 500g carnaroli rice or Arborio I prefer the carnaroli as the starch content is 20% higher giving you a much better end result.
  • 1 shallot finely diced
  • ½ clove garlic crushed
  • 200ml white wine
  • 2 ltr of hot chicken stock. Tip: if your stock is not hot your risotto will be stodgy
  • Crème fraiche to taste
  • Horse radish to taste
  • Mature cheddar cheese to taste


Cooking Method

In a pot sweat down the shallots. With no colour add the garlic and once soft add the rice and turn up the heat a little. Fry the rice until transparent and season with a little salt. Add the wine and once reduced gradually add the 'hot' stock.

At this stage remove the meat from the fridge and portion 160g. Flour the meat and pan fry until dark. Reduce the heat and place in an oven for 8 minutes at 180 degrees. After this add the braising liquor and baste the meat. Place back in the oven for a further 5 minutes.

Back to the risotto... Once the rice is al dente add the crème fraiche, horseradish and cheese to your liking. Once the risotto has the correct amount of gloup and is seasoned, place in a serving bowl. Now remove the meat and put in the centre of the risotto. Finally, spoon over the braising juices and serve.

Book Now Book now or call 01923 296 010