Stout braised feather blade, chestnut mushroom, celeriac, smoked pancetta & sage pangratto
- Ryan Cross
- Nov 8, 2022
- 2 min read
Updated: Nov 11, 2022
Autumn is here, it's time to get the comfort food we all deserve & love.
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Stout Braised Feather Blade & Jus
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2kg Beef Feather Blade
4 White Onions (finely sliced)
1lt Beef Stock
1/2 Bulb Garlic (crushed)
2 Bay Leave
1tbsp Soft Brown Sugar
500ml Stout
Dash Rapeseed Oil
100g Butter (cubed)
2 sprigs of thyme
3 Star Anise
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Place a suitable size casserole dish over a medium heat & add the oil & butter. Once foaming, add the beef & colour for a few minutes on each side until dark brown.
Add sliced onions & season, then turn the heat down low. Cover the dish with a lid & cook gently for about 15 minutes until the onions are soft & golden.
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Preheat the oven to 160°C
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Remove the lid & pour in the stock. Bring up to a simmer, use a wooden spoon to scrape up any bits stuck to the bottom. Stir in the garlic, bay leaves, star anise, thyme & sugar.
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Pour in the beer & place the lid back on. Transfer to the oven and cook for 3 hours and 30 minutes. After this time, remove from the oven and leave to stand with the lid on for a further hour
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Celeriac Purée
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400g Celeriac
200ml Milk
300ml Double Cream
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Take a thick bottomed saucepan and cover with water so it literally just covers the bottom of the pan.
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Put all of the other ingredients in and season lightly now, bring to the boil on the stove and turn to a simmer till celeriac is soft.
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Pass the celeriac through a sieve, but keep the cooking liquor. Add the celeriac to a blender and pour some of the cooking liquid in as well, Turn on the food processor and blitz till smooth, keep adding the cooking liquor till smooth and the purée can hold its own weight
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Smoked Pancetta & Sage Pangratto
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50g Smoked Pancetta
250g Panko Breadcrumbs
2-3 Garlic Clove (finely sliced)
20g Sage (finely sliced)
50g Butter
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Place a pan over a medium heat, allow the smoked pancetta to render down add the butter and once foaming, add the breadcrumb mixture. Roast until the breadcrumbs are golden brown and have a nice crunch. Place on a tray and set aside
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