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How to Cook Blade of Beef

What you’ll need:

Serves 6-8

2kg blade of beef
2 sticks of celery
2 carrots
3 white onions
4 cloves of garlic
2 bay leaves
sprig of thyme
1 litre beef stock

A step-by-step guide

  1. Remove the beef from the fridge 20 – 30 minutes before cooking to bring to roomtemperature
  2. ·Pre heat oven to 160°C / 320°F
  3. ·On the hob, heat a lidded casserole dish to a medium heat (make sure the dish is large enough for the blade)
  4. ·Season the blade with sea salt, remove the lid from the dish, 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/celery, and the garlic, bay leaf and thyme.
  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 ½ hours.
  8. ·Once the cooking time is up, remove the dish (keep the lid on) and stand for 1 hour.
  9. ·After the resting time, remove the beef from the pan and keep warm (either on a plate covered in tin foil, or in a very low oven)
  10. ·Place the dish onto the hob and bring to the boil to reduce and thicken the cooking liquor– you can add thickening agent at this point if you wish.
  11. ·Slice the beef, and serve with the vegetables.

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