Recipe: Blade of Beef, A Real Winter Warmer

Head Chef, Michael Wilson

Head Chef, Michael Wilson

With this recipe Head Chef at The Midland, Michael Wilson, proves that you can take a relatively ordinary cut of meat such as the blade, and transform it into a glorious melt-in-the mouth triumph. Just perfect for those autumn/winter evenings accompanied by your favourite glass of red wine!

This method requires the meat to be placed in a deep pan with enough liquid to cover the piece of meat. The pan must be covered with a secure-fitting lid to prevent the liquid from evaporating during the long cooking process (if you don’t have a deep pan, we have also tried this in a slow cooker).

Braised Beef Continue reading