Recipes supplied John Connell, The Meat Merchant, Jesmond

Serves 4

Difficulty Rating**
Time Rating **

Ingredients

  • 1 Feather blade approx 2kg trimmed of fat
  • 3 onions and carrots med chop
  • 1 clean leek large diced
  • 3 sticks celery peeled and diced
  • Tomato puree
  • 15g porcini mushrooms
  • 1 bottle red wine
  • 1.5 litre stock
  • 1.5 litre water
  • 1 head garlic peeled/seasoning
  • Small bag of baby onion and mushrooms (opt)

Method

  1. Set oven at 250°. Brown meat on a rack with a tray beneath to catch residue.
  2. Brown the flour lightly in oven. Reduce heat to 170°.
  3. Combine with all other ingredients and cook until tender 3 to 4 hours.
  4. Pass the liquid through a fine sieve leaving the feather blade to rest in the covered oven dish.
  5. Skim off the fat and reduce on a rapid boil to the correct consistency.
  6. Serve with champ, buttered carrots and greens.

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