Braised Featherblade of Beef with Guinness

A winter-warmer, worth sharing with family and friends, this full-flavoured casserole by Paul Merrett is destined to be a Sunday lunch favourite
By Paul Merrett
Braised Featherblade of Beef with Guinness
  • Rating:
  • Serves: 6-8
  • Cook Time: 2 hours 10 minutes
  • Prep Time: 20 minutes plus overnight chilling
  • Effort: medium


For the beef in Guinness

  • 2-3 tbsp vegetable oil
  • 1 x 1.2 kg featherblade beef, braising meat
  • 10 shallots
  • sprigs thyme
  • 10 black peppercorns
  • 700 ml Guinness
  • 500 ml beef stock, lukewarm
  • 1 tsp cornflour
  • salt and black pepper

For each potato rosti

  • 30 g butter
  • 1 small potato, grated
  • sea salt and freshly ground black pepper

For the roasted shallots

  • 5 large banana shallots
  • 4 tbsp vegetable oil, for frying


1. Heat a casserole pan with vegetable oil. Season the featherblade with salt and pepper, and add to the pan. Brown the meat over a moderate heat, remove from the pan and set aside.

2. Cut the 10 shallots into rings and add to the pan; fry until golden.

3. Add the thyme, black peppercorns, and the Guinness. Bring to the boil and reduce by half.

4. Return the meat to the pan and pour in enough lukewarm beef stock to cover.

5. Simmer the casserole for at least 2 hours, or until the meat is tender.

6. Remove the meat from the sauce, leave to cool and chill overnight.

7. The next day, carve the meat into large chunks.

8. Bring the sauce to the boil and cook-down until lightly thickened. You might need to thicken the sauce with a little cornflour combined with water.

9. Return the meat to the sauce and heat through. Serve with potato rosti and roasted shallots.

10. For the rosti potatoes, peel and grate the potato and shape into a small flat patty. Heat the butter in a medium frying pan.

11. Fry the potato on both sides until the golden and crisp. Place the rosti on the plate and top with a helping of the beef.

12. For the roasted shallots; put the shallots, with their skins intact, in a pan of water. Bring to a boil and cook until softened - they should still retain their shape. Drain and leave on one side to cool.

13. Slice in half and remove their skins. Heat the vegetable oil in a frying pan and cook the onions until golden. Serve with the beef casserole.

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