1.5kg whole featherblade of beef

15g flour

50ml oil

50g butter

2 sliced onion

2 cloves garlic

1 carrot, chopped

1 leek, chopped

2 sprigs rosemary

2 bay

sprig thyme

250ml red wine

50ml sherry vinegar

700ml fresh beef stock

500g mash potato

175g butter

50g parmesan

veg – 12 carrots

1 onion, cut into wedges

1 cauli, florets

picked thyme

100ml olive oil

30g butter

chopped parsley


1. Roll the beef in flour, pat off excess. Fry in the butter and oil until caramalised on all sides, remove

2. Add the veg, cook 5mins

3. Add the liquid, bring to the boil

4. Put the meat in an ovenproof dish, pour over the veg mix

5. Cover and roast at 180c for 3hours minimum

6. As the meat rests. Strain the sauce and push the veg through the strainer for extra flavor

7. Mash – beat in the cold butter and cheese into the mash. Season well

8. Veg – roast for 40mins

9. serve