Sun, 29 January 2023
Dean Diplock's Beef Featherblades & Butternut Squash
INGREDIENTS
4 Each Beef Featherblades 10oz (283g)
3 cups Onions (Finely Chopped)
3 cups Carrots (Finely Chopped)
3 cups Celery (Finely Chopped)
1/4 head Garlic (crushed)
2tbs Tomato Paste
6 Cloves
1tsp Ground Cumin
1tsp Ground Coriander
4 Bay Leaves
2 sprigs Rosemary (chopped roughly)
1 litre Veal Stock
2 Beef Stock Cubes
100ml Balsamic Vinegar
250ml Red Wine
50ml Worchester Sauce
2 sachet Roast Beef Gravy Powder (Schwartz)
1 cup Water
Cooking Oil for sautéing
Seasoning
EQUIPMENT
Wide Cast Iron pot with oven proof lid
Cutting board
Utensils
METHOD
1. Preheat the oven to 200oC.
2. Heat cast iron pot on stove top until very hot
3. Add onion and oil & sweat until glassy. Add carrots & celery and sweat until caramelised. Add spices & garlic.
4. Add tomato paste, stir and deglaze with wine, balsamic, Worchester sauce
5. Stir and simmer. Add thyme and bay leaves. Add veal stock and stock cubes.
6. Bring to a boil and turn down the heat. Add the beef feather blade into the sauce & submerge under sauce cover with a lid and place in the oven. Turn down the heat to 160?C and bake for 2-3hrs.
7. After 2 hours check if a butter knife pierces easily through the meat. When it does, it's ready!
8. Remove the feather blades from the sauce. And reduce the sauce till it starts to thicken stirring continuously.
9. Mix the remaining water with the gravy sachet and thicken the sauce.
10. Turn down the heat & return the feather blade to the sauce. Simmer on low heat until sauce is cooked out.
11. Season & serve as shown
---
BUTTERNUT MASH
INGREDIENTS
2 cup Mashed Potato
1 cup Butternut Puree
100ml Cream
1 tbsp. Butter
Pinch Nutmeg
Salt & White Pepper
EQUIPMENT
Sauce Pan
Wooden Spoon
Spatula
METHOD
1. In the saucepan, add cream and butter and warm on a medium heat until cream is hot.
2. Add the warm mashed potato and butternut.
3. Season with a pinch of nutmeg, salt and white pepper.
