Recipes
Date posted: 30/11/2021
Ingredients
| Carrots | 200g |
| Celery | 1 |
| Olive oil | |
| Farmstead featherblade steak | 10 |
| Everyday Favourites plain flour | 300g |
| Red cooking wine | 400ml |
| Beef jus | 1 litre |
| Dark chocolate | 100g |
| Butternut squash | 1 |
| Everyday Favourites risotto base | 10 |
| Sage | 30g |
| Gnocchi | 500g |
| Everyday Favourites unsalted butter | 200g |
Method
- Peel the carrots and roughly chop with the celery, and caramelise in a little oil in a braising pan then remove. Coat the beef blades in the flour and caramelise in the same pan with a little oil.
- When browned add the veg back in and deglaze with red wine. Add the beef jus, bring to a simmer, cover the pan tightly with foil and braise for 2 hours or until tender at 150ºc.
- Remove the beef and pass the sauce through a sieve, bring to a rolling boil and reduce to a good consistency if needed. Season, remove from the heat and stir in the chocolate a bit at a time tasting as you go.
- While the beef is cooking, peel, deseed and cut the squash into chunks. Place in a tray with a little oil and seasoning, cover tightly and roast until tender. Remove from the tray, blitz in the food processor, combine with the risotto base and chopped sage and warm through.
- Boil the gnocchi for 2 - 3 minutes then strain. Heat the butter in a pan to sizzling, add the gnocchi and cook until caramelised.
- Spoon the risotto onto the plate, top with the beef, garnish with the gnocchi and drizzle over the sauce.