Taste of Autumn 2014 at Canteen at the MAC Braised Beef Feather Blade with Butternut Squash Gratin Ingredients for Beef 1kg feather blade steak, trimmed and cut into 4 even pieces. 3tbsp oil 3 shallots, sliced 2 celery sticks, sliced 2 carrots, sliced 2 garlic cloves, crushed 250mls red wine 500mls beef stock 2tbsp tomato puree 4-5 sprigs thyme season with sea salt and ground black pepper Ingredients for the Gratin 500g maris piper potatoes, peeled and thinly sliced 1 butternut squash, peeled, deseeded and thinly sliced 2 cloves of garlic, peeled and halved 284ml carton double cream 300ml full fat milk 20g butter Sea salt Method For the Braised Beef Feather Blade: Preheat oven to 160°C Season the beef with salt and pepper, then place in a hot heavy based frying pan and seal on both sides for 2-3 minutes. Return the pan to a reduced heat, add the remaining oil and gently fry the shallots, carrots and celery for 5-6 minutes until golden brown and softened. Stir in the garlic and thyme and cook for a further minute before transferring to the casserole dish also. De-glaze the frying pan with red wine before adding tomato puree and beef stock. Bring this to the boil then pour over beef and vegetables. Cover the casserole dish with greaseproof paper and a lid, place in the oven and cook for 3- 3.5 hours until beef is tender. Transfer the beef to a plate, strain the cooking liquor into a non stick pan, bring to the boil and simmer until sauce has thickened. Add the beef back to the reduction and heat gently spooning the sauce over the beef to glaze. Serve with Butternut Squash Gratin For the gratin: Preheat oven to 160°C, rub the butter on the surface of a casserole dish (approx 18cm x 28cm). Pour the milk and cream into a saucepan; add the garlic and thyme, heat slowly until bubble start to appear. Strain into a large jug. Layer the potato and squash slices into the dish and season with salt, pour over half the milk mix and repeat the process until the ingredients have been used. Bake in the oven for about 1 hour or until golden and tender.
Posted on: Sun, 30 Nov 2014 12:55:00 +0000
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