Braised BeefSarah Hart | 15th November 2016
Autumn is here and with it comes all the homegrown hearty foods that we all know and love. For me it’s hard to beat braised British beef cooked with root vegetables and mashed Lincolnshire potatoes on a cold day to help banish those Winter blues. The latest batch that we are cooking I am using blade of beef from a Oxfordshire herd, we use the blade cut which comes from the upper foreleg of the cow as it gives a lovely intense beef flavour that is beautifully tender when cooked.
Over the past few years braised beef and beef stews whether served with dauphinoise or creamed potatoes have been extremely popular at this time of year a vegetable that is both good quality and plentiful is the simple kale, blanched in lots of salted water then tossed in garlic butter this is comfort food at its best.