Island Life Magazine Ltd December 2015 / January 2016 | Page 107

FOOD

Recipe: Braised Blade of Beef
With horseradish mash, baby IOW carrots & button shallots
Serves 2

This dish features on The
Georges current Conservatory
Seasonal menu, so if all else
fails, book a table and join us
for dinner!
The Beef
400g blade beef
Mirepoix of vegetables; inch square
chopped leeks, celery, onions, carrots
2 cloves crushed garlic & 2 sprigs thyme
1 large glass of red wine

Add chicken stock, rapid oil for10mins
then cook over a slow heat for 4 hours
until tender (knife through butter texture).
Allow to cool in the cooking liquor to
absorb the flavour.
Optional: To create a neater, more
formal presented cut of meat, once at
approx. 50˚C, wrap the blade in cling film
to shape, then cool further.
Strain the mirepoix vegetables from
the liquor, then reduce rapidly in the pan
until of a consistency that coats the back
of a spoon.

The Mash
2 Large IW British Queen potatoes or
another floury potato good for mashing

2 litres of chicken stock

100g Butter

Seasoning

20g Cold Milk

Using a heavy based pan, caramelise
the beef in a vegetable or peanut oil
to colour. Remove & put to one side.
Utilising the juices left in the pan
caramelise the vegetables until golden.
Add the glass of red wine, crushed garlic
and sprigs of thyme and reduce by half.
Creating a trivet with the vegetables, lay
the cut of rested beef back into the dish.

1 tsp Creamed Horseradish
Seasoning, to taste
Wash and scrub the potatoes. Bake in
the oven at 160˚ on a bed of rock salt for
approx. 50mins. When soft, cool them
for 5 mins, remove potato from skins and
dry mash.
Put in a pan, work in softened butter

until potato splits. Add the cold milk
slowly to combine. Add horseradish and
seasoning to taste.

The Garnish
IW Baby Carrots; Boil the lightly
scrubbed baby carrots in seasoned water,
until al dente & ser