Braised Blade of Beef, Horseradish Mash, Fried Shallots and Oyster Mushrooms

With Stuart Calder

Stuart Calder of The Gower Kitchen in Uplands is a very generous guy. He believes in sharing his recipes and we are delighted to introduce him as our guest chef this month.

Blade of beef comes from the shoulder area and is sometimes called chuck steak. As with all cuts of meat that come from the muscly areas that do the work, it requires long slow cooking. The upside is that these cuts of beef are the most inexpensive but taste better than prime fillet steak.



Serves 6

1.5-2kg blade of beef

125ml olive oil

50g butter

1 onion chopped

1 carrot chopped

1 stick of celery chopped

1 bulb of garlic halved

1 bottle of red wine

2 sprigs of thyme

1 bay leaf

2 litres of beef stock

Pinch of cinnamon

4 large Maris Piper potatoes

Knob salted butter

Tbsp creamed horseradish

10 shallots peeled, halved

100g oyster mushrooms

Fresh Tarragon to garnish

Blade of Beef

Remove any skin or fat surrounding the blade of beef. Heat 75ml of olive oil in a large frying pan and add 25g butter followed by the beef. Cook on all sides until golden brown, then transfer to a plate. Place the beef, vegetables, herbs, red wine and stock in a casserole dish. Cover with a lid and transfer to a preheated oven preheated to 140C/Gas Mark 1 and cook for 5 hours. Allow to cool a little, and then remove the meat whilst still warm. Drain and wrap tightly in Clingfilm to form a cylinder. Place in the fridge over night. Keep the liquid from the casserole dish for serving.

Finishing the beef

After the beef has been in the fridge overnight, cut it through the Clingfilm in to 6 pieces. Remove the Clingfilm. Reheat the liquid from the casserole dish. Fry the blades on each side in the remaining oil and butter until golden. Transfer to a baking tray, pour over enough liquid from the casserole dish to come halfway up the meat and place in an oven preheated to 180c/ gas mark 4 for 20minutes, basting every 5 minutes.

Meanwhile, simmer the remaining liquid from the casserole dish until reduced to a coating consistency, check seasoning.

To make the mash, peel and chop the potatoes and boil in water for 30minutes. Strain the water, add the butter, horseradish and season. Mash to a smooth consistency.


Pan fry the shallots and oyster mushrooms in a frying pan with a splash of olive oil until golden.

Place a mound of mash in the middle of the plate. Carefully lift the braised blade on top of the mash. Scatter the golden shallots and mushrooms around the mash, spoon the sauce over the meat and garnish with some fresh tarragon.


All Articles