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Braised Blade of Beef | Recipe by sousvidetools.com

Braised Blade of Beef with Red Wine Shallots, Creamed Spinach and Mash

Braised Blade of Beef with Red Wine Shallots, Creamed Spinach and Mash Beef
  • COOK TIME: 10 hours


  • 1 x 2-3kg blade of beef
  • 500mls reduced homemade beef stock
  • 250mls good quality red wine
  • 6 tbsp. Bovril
  • 3 sticks celery finely chopped
  • Zest 1 orange
  • 150g banana shallots
  • 6tbsp. Worcester sauce
  • 6tbsp. soy sauce
  • 4tbsp. tomato sauce
  • 4 tbsp. HP sauce
  • 6 sprigs thyme
  • 2 bayleaf
  • 4 cloves peeled garlic
  • 20g castor sugar
  • 6tbsp. red wine vinegar
  • 500g smooth buttery mash
  • 200g young leaf spinach
  • 7tbsp. cream
  • 25g butter
  • Sea salt
  • White pepper
  • Olive oil




This winter favourite is rich and sticky. A perfect recipe for those cold winter nights


1. Trim of all the silver skin and fat from the blade joint, season with salt and white pepper. Set aside

2. In a large hot sauté pan heavily caramelize the beef blade then set aside

3. In a large bowl mix the tomato sauce, HP, crushed garlic (retaining one clove for later), orange zest, Worcester sauce and the soy

4. In a pan reduce the red wine with the thyme, celery and bayleaf by half, add the reduced stock and again reduce a little

5. Add the reduced stock to the bowl and cool

6. When cold add the contents of the bowl to the vacuum bag with the blade and seal the bag

7. Cook in a pre-heated water bath at 80 degrees for 10 hours

8. When the blade is ready, open the pouch and pass the sauce through a fine sieve and retain for later use.

9. Using cling film to wrap the blade very tightly to hold a nice cylindrical shape, chill and retain in the fridge until ready to serve

10. Peel the banana shallots and slice length ways. In a hot pan caramelize the cut side until golden brown

11. Place the shallots in a vacuum bag and add a little red wine, red wine vinegar, sugar and a little salt. Also add a few sprigs of thyme, seal the bag and cook at 85 degrees in a water bath until tender to touch (about 45 minutes)

12. In a large pan add a little oil and a knob of butter. Add the spinach and using a fork with a raw clove of garlic attached move the spinach about until starting to soften

13. Add the cream and finish the cooking process, drain and keep hot to serve

14. To serve cut the desired portion size of the beef and reheat in a little sauce

15. Serve beside the hot mash and creamed spinach

Chef’s Tip

The blade can be cooked with all sort of flavours, Stout is a good alternative.

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