This succulent beef recipe is the perfect dish for a dinner party.

"This cut of beef is fantastic braised – it’s melt in the mouth tender and full of flavour. The process also gives you a wonderful stock with which to cook other elements of the dish and the leftovers are great for the next day to make something like the bao bun recipe." – Bryan McCarthy

Yield: Serves: 4


  • 1x2kg (4lbs) feather blade of beef, cut into 8x250g (9oz) pieces (ask your butcher to do this)
  • 2 tablespoons rapeseed oil
  • 2 celery sticks, chopped
  • 2 carrots, peeled and chopped
  • 3 cloves garlic, crushed
  • 400ml/14fl oz red wine
  • 1500ml/3lbs chicken stock
  • 1 teaspoon tomato purée
  • 2 sprigs fresh thyme

For the pickled mushrooms

  • 200ml/7oz rice vinegar
  • 200ml/7oz mirin
  • 100ml/4oz water
  • 100g/4oz Ballyhoura Mountain white beech mushrooms
  • 100g/4oz Ballyhoura Mountain shiitake mushrooms

For the barley

  • 50g/2oz finely diced onion
  • 1 carrot, finely diced
  • 1 clove garlic, crushed
  • 1 pinch chopped thyme
  • 100g/4oz Pearl Barley
  • 450ml/ 15fl oz beef stock, from braising the beef blade
  • Salt and pepper

For the vegetables

  • 4 organic carrots, peeled and cut in two
  • 1 head celeriac, peeled and cut into 8 pieces
  • 3 beetroots, quartered
  • Salt pastry, as per the venison recipe
  • 8 small pieces of purple sprouting broccoli
  • Salt and pepper
  • 1 knob butter


  1. Preheat the oven to 170°C/340ºF/gas mark 3. Season the beef on both sides. Heat the oil in a heavy-based frying pan and fry the beef over a medium heat until browned. Transfer the beef to a casserole dish.
  2. Return the frying pan to the hob and fry the vegetables for five minutes until browned. Stir in the garlic and cook for a further minute and add the mixture to the casserole. Deglaze the pan with the wine, then add the stock, tomato purée and the thyme. Pour into the casserole with the beef, place a tight-fitting lid on top or double tin foil and cook in the oven for 2.5 hours until the beef is very tender. Remove from the oven and allow the casserole to cool for one hour.
  3. For the mushrooms, combine the vinegar, mirin and water add the white beech and shiitake mushrooms. Leave for two hours, or prepare a few days in advance if you can.
  4. For the barley, sauté the carrot, onion, garlic and thyme in the oil. Add the barley and fry for two minutes. Then add the stock, cover and simmer on a low heat for 45-50 minutes. Check that the barley is not too al dente – cook for a few minutes more if necessary. Adjust the seasoning with salt and pepper if needs be.
  5. Wrap the vegetable pieces (not the broccoli) in salt pastry bake, like the venison recipe.
  6. Blanch the broccoli for one minute in boiling water and finish with a little butter and salt and pepper.
  7. To serve, arrange the barley, beef, mushrooms and vegetable on the plate as shown and finish with a little braising liquid from the beef.

Tip: Featherblade can be tricky to source but any joint off the shoulder, such as daube, would work well.