This month, the Knockomie Hotel’s head chef Richard Burpitt brings us: Slow Braised Featherblade of Beef Serves 6 to 8 Ingredients: 2kg featherblade 20g seasoned flour 10g butter 10ml vegetable oil 2 carrots sliced 2 onions sliced 4 cloves of garlic crushed 2 sprigs of thyme 2 bay leaves 250ml red wine 1 litre chicken or beef stock Method In a large …
Slow braised featherblade of beef
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