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How to cook the perfect braised featherblade steak


This versatile steak is perfect for braising, creating a dish that is sure to impress even the most difficult dinner guest

Featherblade – or flat iron steak to American readers – might not be the best known cut of beef, but it is certainly one of the tastiest. It comes from the shoulder blade of the cow, and it has a pleasantly sweet flavour. It is best suited to slow cooking, making it the meat of choice for many fans of braising.

The glorious marbling of fat on the featherblade steak is what makes it such a tender meat when given time to cook. But how best to do it justice? Read below to discover the best way to braise this underrated steak.

Where to buy the perfect featherblade steak

Some meat is better than others, and in order to get the most from your featherblade, you first need to find the best quality steak available. Online meat companies like The Dorset Meat Company make this easier than ever before.

Photo by Max Delsid on Unsplash
Photo by Max Delsid on Unsplash

The Dorset Meat Company specialises in 100% grass fed, ethically reared meat, which is better for the animal, the environment, and of course, the quality of the meat. All their meat comes from 20 small, family-run farms in Dorset and Wiltshire, and can be delivered straight to your door on a pre-arranged delivery date.

An animal slowly raised on a natural diet, with plenty of fresh air and exercise, will produce meat that is rich in omega 3 and full of vital vitamins and minerals. The Dorset Meat Company’s featherblade steak is sourced from native breeds raised on lush, natural pastures, and is then dry aged for at least 28 days in order to lock in all its magnificent flavour.

Braised Featherblade Recipe

Now you have your steak, all that remains is to cook it!

First, cut your beef into 250g pieces and season with salt and a lot of pepper. Fry the steak pieces over a medium heat with a spoonful of oil for 2-3 minutes on each side, until browned. Place the beef chunks into a casserole dish.

Return pan to the hob and reduce heat. Add a little more oil and then fry 3 chopped shallots, 2 chopped celery sticks and 2 thickly sliced carrots for 6-8 minutes. Stir in 2 crushed garlic cloves and cook for a further minute before adding the mixture to the casserole dish.

Deglaze the pan with 250ml of red wine, stirring constantly, before pouring over the meat and vegetables. Add 2 tbsp tomato purée, and after a couple of minutes add 500 ml of beef stock.

Take 4 or 5 sprigs of fresh thyme , strip the leaves from the stalks and scatter into the pan. Then add 1 bay leaf and a tsp of English mustard. Stir in thoroughly, and once the contents has been brought to a boil, remove the dish from the heat.

Cover the dish with some greaseproof paper. Place the lid on top and cook in a preheated oven at 160C/320F/Gas Mark 3 for between 3 and 4 hours, until the beef is lovely and tender. Skim any fat from the surface that appears during cooking.

Transfer the meat onto a plate. Strain the cooking liquor and vegetables through a sieve into a large, non-stick frying pan. Press the vegetables with a ladle to extract the rich purée and stir into the pan as well. Add salt and fresh pepper if you think it is needed.

Simmer for 3-5 minutes, then add the steak pieces and heat through for a further 3-4 minutes, spooning the sauce over the meat to glaze.

And then you’re done! The perfect braised featherblade steak. Serve with green vegetables and mashed potato, crack open a bottle of red wine, and enjoy.

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