Beef feather blade served on a bed of truffled pumpkin mas, cavolo nero to the side and a red wine jus poured over the top.

A hearty dish on a cold and blustery evening. Beef feather blade served with a truffled pumpkin mash, red wine and cavolo nero.

Prep time 30 minutes | Cook time 4 hours | Serves 8


2kg beef feather blade
750ml red wine
2 litres Essential Cuisine premier beef stock
Mixed vegetables (celery, carrot, onion diced)
3 cloves garlic
Sprig of thyme
Black pepper
2 star anise


Seal the beef in dripping or hot oil then colour the vegetables before adding to a casserole dish.

Add the red wine, stock, thyme, garlic and pepper.

Bring to the boil then place in the oven with a tightly fitting lid, cook at 120 degrees for 4 hours until very tender.


Truffled pumpkin mash


1/4 pumpkin chopped
Truffle oil
Double cream


Coat the pumpkin in olive oil, then roast the pumpkin until very soft.

Blitz in a food processor adding a little double cream and truffle oil.

Season to taste. 

Cavolo nero cabbage


300ml white wine
300ml Essential Chicken stock glace


Cook the cavolo nero in the white wine and stock.

Reduce the stock and wine until it begins to coat the cabbage.


Separate the beef from the liquid and remove the star anise. Put the liquid and vegetables in a blender and puree until smooth.

Place a slice of the the beef on the pumpkin then pour the sauce around.

Top with the cavolo nero.

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