Feather blade of Killenure Dexter, Spiced Carrot Puree Recipe by Chef Cathal O’Dowd of Avalon House Hotel

Dexter beef being the smallest breed of cattle in Europe has unique characteristics an d also steeped in 230 years of bloodline history. It’s unique spider marbling gives a sweet slightly nutty flavour. The Carmody family in Tipperary uphold all the traditions of native Irish beef farming which makes it our first choice for our menus.

Feather blade, cut from the shoulder of the cow, has a beautiful, rich flavour which lends itself well to slow braising, with the earthy carrots, and rich puree adding wonderful colour and texture to the overall dish.

FEATHER BLADE

• 2kg feather blade of beef

• 750ml of red wine

• 2 carrots, cut into large dice

• 2 celery sticks, cut into large dice

• 2 onions, cut into large dice

• 1/2 bulb of garlic, peeled and bruised

• 2 sprigs of thyme

• 2 bay leaves

• 1 tsp white peppercorns

• 3 star anise

• 3l brown chicken stock, brown veal stock or beef stock

• vegetable oil

• salt

SPICED CARROT PUREE

• 6 large carrots

• 1 sprig of sage

• 200g of butter

• salt

• pepper

• 1/2 teaspoon Chinese 5 spice

Method

Place the feather blade in a deep dish that will fit in your refrigerator. Pour the red wine over the beef and add the vegetables, herbs, peppercorns and star anise. Cover tightly and leave to marinade for 24 hours.

• 2kg feather blade of beef

• 750ml of red wine

• 2 carrots , cut into large dice

• 2 celery sticks, cut into large dice

• 2 onions, cut into large dice

• 1/2 bulb of garlic, peeled and bruised

• 2 sprigs of thyme

• 2 bay leaves

• 1 tsp white peppercorns

• 3 star anise

The next day, remove the beef from marinade and separate the vegetables from the wine.

Preheat the oven to 90˚C/gas mark 1/4

Place a heavy – based casserole dish over a medium – high heat and add enough vegetable oil to coat the base of the pan. Once the oil is very hot, season the beef with salt and add to the pan to brown evenly. Remove the beef, set aside and add the vegetables and herbs to the pan. Roast until golden brown and season generously with salt

• vegetable oil

• salt

Pour over the reserved red wine and reduce on a steady boil until the pan is almost dry, skimming off any impurities from the surface. Add the stock, bring to the boil and return the beef to the pan. Cover with a tight lid or foil, place in the oven and cook for 3 – 4 hours, or until the meat is tender and almost falling apart.

Remove the beef from the oven and allow to cool slightly. Pass the liquid through a fine sieve and reduce down at a rolling boil to reach a thin syrup sauce consistency.

While the beef is still warm wrap in several layers of cling film to shape your into a cylinder shape.

Place in the fridge and allow to set.

Cut your feather blade into fillet steak size pieces and place in the reduced sauce to bring back up to temperature.

Puree

Melt 100g of the butter in a pan, add the carrot slices and sage and cook with a lid on until the carrot is soft and all the liquid has evaporated. Season with salt and pepper and cook for 4 – 5 minutes until dry, then remove the sage and transfer the cooked slices to a food processor

• 100g of butter

• salt

• pepper

• 1 sprig of sage

• 5 spice

Blend the carrot until smooth, gradually adding the rest of the butter to form a purée. Pass the purée through a fine sieve to create a silky texture and transfer to a piping bag, keeping warm until ready to serve.

To Serve

Pipe a generous serving of the carrot purée around the beef, some roast baby carrots to one side, garnishing with a few sprigs of sage. Pipe extra dots of the pumpkin purée around the vegetables and spoon more of the beef sauce over the meat. Can be garnished with some crispy onion rings. Serve immediately.

AVALON HOUSE HOTEL

The Square, Castlecomer 

Co. Kilkenny

Tel.:056 444 1302

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