Braised featherblade

View the full article on guardian.co.uk

Serves 4 -6

To finish

For the gremolata

Step 1
The secret is to strain the vegetables after they have been cooked to leave you with a luxuriant sauce, and to use a cut of meat with plenty of connective tissue.

Step 2
Preheat the oven to 140C/275F/gas mark 1.

Step 3
Dust the beef with the seasoned flour.

Step 4
Heat the butter and oil in a large frying pan.

Step 5
Brown the meat well on all sides and remove from the pan.

Step 6
Add the veg to the pan and brown for 5 minutes over a medium heat.

Step 7
Stir in the garlic and herbs and cook for a minute.

Step 8
Deglaze the pan (scrape the bits off the bottom) with the red wine, vinegar and stock.

Step 9
Bring to the boil.

Step 10
Transfer the meat to an oven-proof casserole dish, then tip over the hot stock and vegetables.

Step 11
Season well.

Step 12
Cover tightly and place in the oven for about 2 ½ to 3 ½ hours or until the beef is tender.

Step 13
When cooked, remove the meat from the stock and set to one side in a container that will fit in your fridge.

Step 14
Strain this in a sieve (pushing the softer vegetables through to thicken it) and pour it over the meat.

Step 15
Allow to cool and leave in the fridge until needed.

Step 16
Take the beef out of the stock.

Step 17
Cut it across the grain into 1-2cm thick slices.

Step 18
In a large frying pan, heat the oil and butter until hot, then saute the mushrooms for a few minutes until golden brown and tender.

Step 19
Season well.

Step 20
Remove the mushrooms from the pan.

Step 21
Add the beef stock and the mustard to the pan.

Step 22
Whisk together and bring to the boil for as long as needed to reduce the sauce to the desired thickness.

Step 23
Add the mushrooms and sliced beef to the hot sauce.

Step 24
Simmer gently for a few minutes to heat through.

Step 25
Season if required.

Step 26
Combine the parsley with the lemon zest and garlic to make gremolata, and sprinkle over the beef before serving.