Take a look at our delicious Blade of Beef recipe.
Blade of beef, also known as a featherblade of beef, comes from the shoulder blade of a cow.
It's at its best when cooked slowly, with the beauty of this cut being how succulent and flavoursome it is.
Once you get the hang of the cooking method the possibilities with different flavour combinations are endless - it is so versatile.
2kg blade of beef
2 sticks of celery
3 white onions
4 cloves of garlic
2 bay leaves
sprig of thyme
1 litre of beef stock
6 to 8 people
Approximately 5 hours
1) Remove the beef from the fridge 20 to 30 minutes before cooking to bring to room temperature.
2) Pre-heat your oven to 160 degrees °C (320 °F).
3) On the hob, heat a lidded casserole dish to a medium heat - making sure the dish is large enough for the size of the blade of beef joint you have.
4) Season the blade of beef with sea salt and place the blade into the dish. Add a little oil and brown the beef on all sides.
5) Add a knob of butter, then the roughly chopped onions, carrots and celery adding the garlic, bay leaf and thyme too.
6) Brown for a couple of minutes, then add the beef stock and the red wine. Bring gently to the boil.
7) Replace the lid and put the dish in the oven for 3 hours 30 minutes.
8) Once the cooking time is up, remove the dish but keep the lid on and stand for 1 hour.
9) After the resting time, remove the beef from the dish and keep warm - either on a plate covered with tin foil or in a very low oven.
10) Place the dish on the hob and bring to the boil to reduce and thicken the cooking liquor - adding any thickening agent at this point if you wish.
11) Slice the beef and serve with the vegetables and the sauce.
Order your Gary Usher Blade of Beef Box and start experimenting.