Braised Blade of Beef brought to you by Harte's of Kildare

Braised Blade of Beef

For the beef: 1kg featherblade 2 onions diced 1 carrot diced 1 stick celery diced 1 leek diced Sprig of thyme 1 tbsp tomato Puree 200ml red wine 2 litres beef stock 2 cloves garlic

In a very hot pan, brown the featherblade, place in a casserole dish with the vegetables, and place in a pre heated oven to 160'c for 4-5 hrs.

Remove and roll in tin foil to create a cylinder shape, allow to cool for 4 hrs or if possible best left overnight.