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

Quality Meat Scotland


Standard Supplier 6th August 2014
Quality Meat Scotland


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


  • 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


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.

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