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Feather blade burren dinners edit
Joanne Murphy

Braised Featherblade Of Beef With Red Wine, Braised Vegetables

This delicious recipe comes from David McCann of Dromoland Castle as part of Trevis L. Gleason's latest cookbook Burren Dinners.

Serving: 6
Time: 3hrs +
Difficulty: Medium


  • 1.5kg/3 1/3lb beef featherblade, trimmed and tied
  • 2 onions, peeled and quartered 
  • 3 carrots, peeled and cut into large pieces
  • 2 stalks celery, washed and cut into large pieces
  • 3 cloves garlic, peeled
  • 2 bay leaves
  • 1 sprig thyme
  • 500ml/18oz/2 cups red wine
  • 500ml/18oz/2 cups beef stock
  • 3 tablespoons sunflower oil


  1. Preheat oven to 160°C/320°F/Gas mark 3.
  2. Place the beef, vegetables, herbs and red wine in a bowl. Cover with cling film and refrigerate overnight. Remove and drain, reserving the wine. Pat beef dry.
  3. In a saucepan over a medium-high heat, bring the wine and stock to a boil. Reduce the heat to medium and simmer, skimming well. Reduce the liquid by half and reserve.
  4. Season the beef well with salt and pepper. Heat oil in a large frying pan over a high heat until shimmering. Brown the beef on all sides and ends.
  5. Place the drained vegetables into a braising tray and place the browned beef on top. Add the reduced liquid, cover with a lid or tightly with tin foil and place into the middle of the preheated oven. Braise for one hour. Reduce oven to 140ºC/280ºF/Gas mark 1 and continue to cook for a further 2½ hours until tender. Remove the beef to a warm plate, cover loosely with tin foil and keep warm.
  6. Remove the thyme and bay leaves from the pan. Strain the liquid into a saucepan over medium-high heat, bring to the boil and skim off any fat. Reduce heat to medium and simmer to reduce by a third
  7. Place the vegetables and reduced cooking liquid in a blender and blend to a smooth purée.
  8. To serve, cut the beef into 6 equal pieces. Spoon a dollop of purée on each plate and spread with the back of the spoon. Place the beef on top of the purée and spoon over the rich red wine sauce. Serve with buttered mashed potatoes and roasted broccoli.

Recipe extracted from Burren Dinners by Trevis L. Gleason. Photography by Joanne Murphy. Additional photography by Elaine Kennedy, profile photography by Carsten Krieger. Published by The O'Brien Ltd. RRP €24.99.


Once you try this neglected cheaper cut of beef you'll be asking your butcher for it regularly. It comes from the shoulder o beef so has great flavour and marbling of fat. The meat braises beautifully and that marbling makes for a rich, luxurious red wine sauce.