Garlic & Rosemary Braised Featherblade of Beef

Method

Season the featherblade with garlic and rosemary then seal in an oven proof dish.

Add the mirepoix vegetables plus beef stock then cover and cook for 4 to 4 and a half hours at 160c until the featherblade is succulently tender.

Whilst the beef is cooking roast cauliflower in hot oven until tender then place in liquidiser with a touch of olive oil and season.

Dice potatoes then caramelise in butter.

Once golden brown add chicken stock, thyme and garlic then cover and cook until deliciously soft.

Sauté baby vegetables in frying pan with butter.