Red Wine Braised Feather Blade of Scotch Beef with Sautéed Mushrooms and Red Wine Reduction

Quality Meat Scotland

QMS

Standard Supplier 6th August 2014
Quality Meat Scotland

QMS

Standard Supplier

Red Wine Braised Feather Blade of Scotch Beef with Sautéed Mushrooms and Red Wine Reduction

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! Red Wine Braised Feather Blade of Scotch Beef with Sautéed Mushrooms and Red Wine Reduction by Tyron Ellul, Head Chef, Glenapp Castle, in association with Quality Meat ScotlandPhotography by Guy Hinks

Ingredients

  • 1 Large Scotch Beef Blade
  • 2 Onions
  • 3 Cloves Garlic
  • 2 Celery Sticks
  • 2 Carrots
  • 1 Leek
  • 2 Bay Leaves
  • 1 Bunch of Thyme
  • 4 Peppercorns
  • 2 Litres Red Wine
  • 1 Litre Port
  • White Onion Purée
  • Spring Onions
  • Sautéed Mushrooms

Method

Trim excess sinew from beef blade and colour in hot frying pan. Sweat off the mirepoix of vegetables and add the wine and port and reduce by half. Once cool, add in the Scotch Beef blade and let it marinate overnight.
Add some chicken stock to the marinade and braise in a low oven at 140 degrees for 4 hours.
Allow to cool in the cooking liquor then remove the excess grizzle in the centre and roll the blade in cling film. Slice and roll in crepinette.
Reduce the cooking liquor to a sticky sauce then pan fry the rolled Scotch Beef and warm up in the cooking reduction.
Serve with white onion purée, charred spring onions, sautéed mushrooms and thyme leaf gnocchi.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.