A whole featherblade will serve at least 6-8 people so depending on how many you wish to serve either get your butcher to halve it or use for two dinners.


  • For the beef in Guinness

  • A whole featherblade

  • Vegetable oil

  • Salt and pepper

  • 10 shallots

  • Spring of thyme

  • 10 whole peppercorns

  • 1 ½ cans of Guinness

  • Beef stock

  • Cornflour (if necessary)

  • For the potato rosti

  • 30g/1oz butter

  • 1/3 potato, peeled and grated

  • salt and freshly ground black pepper

  • For the roasted shallots

  • 5 large banana shallots

  • Water for boiling

  • Oil for frying


  • The day before serving:

  • 1.

    Heat a casserole pan and add a little vegetable oil.

  • 2.

    Season the feather blade all over with salt and pepper and place in pan and thoroughly brown all over - remove from the pan and set aside. Slice the 10 shallots roughly into rings and add to the pan. Fry until golden.

  • 3.

    Add the sprig of thyme, the black peppercorns, and the Guinness.  Bring to the boil and reduce by half. Now add the meat and cover with lukewarm beef stock - in the restaurant we would use 'jus' for this - at home one can use beef stock cubes.

  • 4.

    It is important that the stock is lukewarm so that the temperature rises gradually to a gentle simmer. Allow to simmer for at least 2 hours - the meat will feel soft and almost 'spongy' when done.

  • 5.

    Remove meat from the sauce and allow them to cool, after which they should be transferred to the fridge.

  • The day of serving:

  • 1.

    Cut the meat into large single serving chunks. The overnight chilling will have allowed it to ‘set’. 

  • 2.

    Bring the sauce to the boil and reduce to thicken slightly and intensify the flavour. If using a jus this thickening process will be simple - if cubes - a little cornflour may be required. Add the meat. When the meat has heated through and the sauce is silky and soft, serve with potato rosti and roasted shallots.

  • Rosti potatoes:

  • 1.

    Peel and grate the potato. Preheat a medium frying pan and add the butter. 

  • 2.

    Add the potato, pat down to cover the surface of the pan and season.

  • 3.

    When the underside is golden and crispy, flip over and fry the other side.  Place the rosti on the plate and top with the featherblade in Guinness.

  • Roasted shallots:

  • 1.

    Boil the shallots in their skins until soft.  Cool, slice in half and remove the skin. Place some oil in the pan and fry. 

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