Highland Wagyu Featherbalde Braised In Tamarind

The acidity from the tamarind cuts through the fattiness of the beef beautifully, whilst the creamed potatoes add a welcome influx of texture

Serves 8

INGREDIENTS

1 x 700g piece of featherblade

50g spelt

For the Spices

10 cardamom pods

3g coriander seeds

1 star anise

2g szechuan pepper

For the Cooking Liquor

30g butter

1 large onion, diced

1 leek, sliced

1 carrot, cut into 1cm dice

1 celery stick, sliced

½ red chilli, sliced

1 garlic clove, sliced

½ tsp chilli flakes

50g dry tamarind paste

450g boiling water

500g good chicken stock

To Serve

Creamed potatoes

Steamed rainbow chard or purple sprouting broccoli

Extra meat jus

  1. Sear the seasoned featherblade in a hot pan with the olive oil on all sides, until golden brown, set aside.

  2. Dry fry the spices in a frying pan until the aroma is released, set aside.

  3. Heat the butter in a large pan and colour the vegetables until golden brown, then stir in the garlic, chilli and roasted spices. Add the dry tamarind, the boiling water and the chicken stock. Bring to the boil then remove from the heat. Pour over the beef and allow to cool. Transfer to a vacuum pack bag and seal tightly. Steam for 10 hours at 85°C.

  4. Wash the spelt, transfer to a pan, cover in water (200ml water) bring to the boil, simmer for 12 minutes. Strain and rinse. Preheat the oven on Fan 82°C and activate, if possible, the crisp function. Dry in the oven at 82°C for two hours (if the crisp function is not available, open the door every 10 minutes). Then pat dry and deep fry in oil at 170°C until crispy.

  5. Remove the meat from the oven and allow to rest for a few hours. Drain the liquid from the meat (save this liquid) and re – vac pack the meat, pressing the beef under something heavy in the fridge. The next day, cool, then press in the fridge, ideally overnight. Pass the cooking liquid and reduce until it is syrupy and like a glaze.

  6. Portion the pressed beef; season and then fry in a frying pan until it is brown on all sides. Spoon over the glaze, so it is coated, but be very careful not to burn the glaze, baste the meat in this until it is dark brown and sticky.

  7. Remove from the pan. Serve immediately with creamed potatoes, crispy spelt, rainbow chard and some meat jus.

Food tip: If you are pressing the meat we recommend that you start this recipe two to three days before serving.

About the Author

Marianne Lumb’s culinary journey began 30 years ago at her home in Leicestershire where she helped her mother prepare the family meals and inherited her love of food from her father. After training, she was employed by Michelin-starred restaurant Gravetye, during which time she also worked as a private chef with much success. Marianne has cooked in restaurants all over the world and her time spent living abroad has diversified and developed her skills whilst broadening her knowledge on her speciality – seasonal food. On top of her career as a chef, Marianne is an admired teacher at Leiths School of Food and Wine, has produced her first book Kitchen Knife Skills and in September 2013 opened her restaurant, Marianne, which one-month later saw her crowned ‘London Restaurant Festival Chef of the Year’.

Marianne Lumb
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