From the shoulder, feather blade has multiple connective strips running through, which when slow cooked break down and release a complex blend of flavours




2kg Feather blade, 2 whole carrots peeled and roughly chopped, 2 whole onions peeled and roughly chopped, 1 head of celery chopped, 1 head of garlic peeled, 1 bottle (750ml) red wine, 100g plain flour, 1 small spice bag (containing star anise, 2/3 whole cloves, teaspoon allspice, zest of one orange, teaspoon black peppercorns)*, 1 small faggot of herbs (thyme, rosemary and bay), 100g tomato paste or puree, 5ml honey, 2 litres chicken stock, 2 litres beef stock, 50g beef bouillon, salt and pepper.


  1. Cover the Feather blade with the wine and refrigerate overnight or as long as possible. 
  2. Pre-heat oven to 160oC.
  3. Remove the Feather blade and pat dry, put the wine into an oven safe pan or dutch oven and reduce by half.
  4. Add the stock to the wine and bring to a gentle simmer.
  5. Heat the dripping in a pan, combine the flour and salt and pepper in a bowl and coat the Feather blade before frying in the dripping until browned all over.
  6. Add the Feather blade to the simmering stock.
  7. Fry the vegetables (add some more dripping if necessary) until golden and add to the stock.
  8. Add the spice bag and faggot of herbs and place in the pre-heated oven for 3 hours.
  9.  Remove from oven, drain the stock into a pan and leave the Feather blade and vegetables to cool.
  10. Reduce the stock over a medium heat until thickened to desired consistency, skimming the surface constantly. Carve or separate the meat roughly and crush the vegetables with your fingers.
  11. Add the meat and vegetables to the thickened sauce and season to taste.
*If you don't have a spice bag, a coffee filter tied up works just as well!

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