Braised Featherblade of Hereford Beef
I recently teamed up with Irish Hereford Prime, a farmer run organisation dedicated to producing the highest quality certified Hereford Beef. Towards the end of last year, I developed my first recipe for them – a beautiful Roast Rib of Hereford Beef. For the second collaboration we decided on the featherblade – a rectangular cut found in the shoulder. Although it can be cut into steaks and seared quickly, I much prefer it braised slowly until so tender that you can cut it with a spoon…..
Here are some pictures and for the recipe, head to the Best of Beef website here.