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Image 0 - Braised featherblade of beef with porcini mushrooms - The recipe
Image 1 - Braised featherblade of beef with porcini mushrooms - The recipe
Image 2 - Braised featherblade of beef with porcini mushrooms - The recipe

Braised featherblade of beef with porcini mushrooms - The recipe

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Preparation:

  1. Tie the meat if necessary;
  2. Make up the bouquet garni with cloves, juniper, pepper and bay leaves;
  3. Quickly blanch the porcini mushrooms in salted hot water and place them on a plate to cool;
  4. Chop the porcini to taste and leave them somewhere cool for later;
  5. Salt the meat;
  6. Heat the oil in a braising pan and brown the meat;
  7. Remove the meat from the braising pan and degrease;
  8. Add the mirepoix and allow it to soften;
  9. Add the tomato puree and leave to reduce;
  10. Put the meat back in the pan and deglaze with the red wine;
  11. Leave to reduce to a glaze;
  12. Add the bouquet garni;
  13. Pour over the beef stock;
  14. Cover and braise in the oven for approx. 1 hour and 30 minutes – 2 hours (200 °C for the first 30 minutes and then 180 °C);
  15. Once cooking is complete, remove the meat (keeping it somewhere warm) and the bouquet garni. If required, mix the sauce, pass it through a sieve and finish it to taste;
  16. Check the consistency and thicken with a little corn flour if required;
  17. Add the chopped, salted and peppered mushrooms to the sauce.


Plating up:

Slice the meat and arrange it on the plate, covering it with the sauce.


A recipe reworked by the SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).

Features

  • TYPICAL PRODUCTS Cold cuts , Specialties