Braised Beef Blade and Pickled Mushroom Wellington

Braised blade of beef with beer

Paul Berry of The Swan in Bampton shares his recipe for braised blade of beef with beer

Oven temp 160 °C / gas 3

Preheat the oven to 160 °C / gas 3 and season the meat on both sides.
Heat a tablespoon of oil in a large, heavy-based frying pan. Fry the steak over a medium heat for 2-3 minutes on each side. Transfer the beef to a casserole dish.
Return the frying pan to the stove and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots until slightly soft. Stir in the garlic, cook for a further minute and add the mixture to the casserole.
Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat.
Add the stock, thyme, bay leaves and mustard and stir. Bring to the boil and remove from the heat. Cover the surface of the meat and liquid with a piece of greaseproof paper, place a lid on top and cook in the oven for 3-3 ½ hours or until the beef is very tender.
Skim any fat away from the surface that appears during cooking and transfer the meat to a plate.
Strain the remaining cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich puree and stir into the cooking liquor. Add salt and freshly ground black pepper to taste.
Bring the mixture to a simmer and reduce until thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze.

Preheat the oven to 160 °C / gas 3 and season the meat on both sides.
Heat a tablespoon of oil in a large, heavy-based frying pan. Fry the steak over a medium heat for 2-3 minutes on each side. Transfer the beef to a casserole dish.
Return the frying pan to the stove and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots until slightly soft. Stir in the garlic, cook for a further minute and add the mixture to the casserole.
Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat.
Add the stock, thyme, bay leaves and mustard and stir. Bring to the boil and remove from the heat. Cover the surface of the meat and liquid with a piece of greaseproof paper, place a lid on top and cook in the oven for 3-3 ½ hours or until the beef is very tender.
Skim any fat away from the surface that appears during cooking and transfer the meat to a plate.
Strain the remaining cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich puree and stir into the cooking liquor. Add salt and freshly ground black pepper to taste.
Bring the mixture to a simmer and reduce until thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze.