Feather blade of Scotch Beef with coffee and red wine

Quality Meat Scotland


Standard Supplier 28th January 2016
Quality Meat Scotland


Standard Supplier

Feather blade of Scotch Beef with coffee and red wine

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! In association with Quality Meat Scotland A dish to show the flexibility of feather blade and how it can be cooked either slowly braised or cooked pink


  • For the braise
  • • 800gm Scotch Beef feather blade steak cut into two.
  • • 250ml strong coffee
  • • 250ml red wine – ideally Malbec or Cabernet Sauvignon
  • • 30ml sunflower oil
  • • 250ml good quality beef stock
  • • 2 banana shallots sliced
  • • 2 celery sticks, diced
  • • 2 carrots, thickly sliced
  • • 2 garlic cloves, crushed
  • • 5gm cumin seeds
  • • 5 gm coriander seeds
  • • 2 gms chilli flakes
  • • 1 chilli fresh
  • • sea salt and cracked pepper
  • • 5gm 70% chocolate
  • • 30gm unsalted butter
  • For the pink cooked feather blade
  • Ideally 4 hours before serving
  • • 600gm feather blade steak, trimmed to remove all of the centre sinew,
  • • 2 cloves crushed garlic
  • • Juice of 1 lime
  • • 100ml sunflower oil


8 portions
For the braise:
Day 1 or at least very early in the day
Place the trimmed beef in a bowl with the sliced shallots, red wine and coffee, cover allow to marinade for at least 4 hours or ideally overnight
Day 2 or at least 4 hours later
Preheat the oven to 140°C
Once Scotch Beef is marinated, remove from liquid and pat dry on kitchen paper
In a heavy based pan or casserole, add the coriander and cumin seeds and toast lightly then remove them and keep to the side
Put the pan back on the heat with a little oil, season the beef with a little salt and seal all over for a few minutes and then remove Scotch Beef from the pan
Add the celery and carrots and sauté for a couple of minutes, add the garlic and cook for a further minute
Now add the toasted seeds, dried chilli and sauté for a minute
Add the coffee, red wine, shallots and the beef stock, then add the sealed Scotch Beef and the whole chilli
Bring the liquid up to the boil, cover with a cartouche and a lid, then place in the oven for 3 to 4 hours or until tender
Once the Scotch Beef is tender, remove from the cooking liquor, allow to cool slightly, then roll in clingfilm to make a cylinder shape and chill
Strain the cooking liquor through a fine chinois, pressing with a ladle to get as much flavour from the vegetables etc, remove any excess fat and chill
For the pink cooked Scotch Beef feather blade steak:
Cut the trimmed feather into flat iron steaks, rectangular feather blade steaks with no sinew, approximately 150gm
Place the crushed garlic in a metal bowl
Whisk in the lime juice
Slowly add the oil to emulsify, now add the steaks, cover and allow to marinade for 4 hours
To serve the Scotch Beef feather blade steak:
For the braise:
Portion the cooked Scotch Beef feather blade steak into 8 slices and place in a shallow pan
Add the cooking liquor and cover with a cartouche
Heat the feather gently ensuring that the liquid doesn’t reduce too quickly
When heated through, correct seasoning, enrich the sauce with the chocolate and butter
For the Scotch Beef feather blade steak:
Remove the steaks from the marinade and pat dry on kitchen paper
Heat a pan to a medium heat and cook the steak for a few minutes on either side until pink, season well and allow to rest for a few minutes before carving serve a slice of cooked feather blade and a few slices of pink cooked flat iron steak
Accompaniments that could go quite well with the dish
Some cooked white beans, white haricot or butterbeans finished with coriander "pico de gallo" - tomato, onion, coriander, chilli and lime salsa
Avocados pureed with lime and a little salt
Crème fraiche:
Onion pickled with red wine vinegar with a little sugar and salt or other lightly pickled vegetables
Flour tortillas, cut, drizzled with oil and baked Or you could just make a shredded and pink steak toastie!

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