Recipes supplied John Connell, The Meat Merchant, Jesmond

Serves 4

Difficulty Rating**
Time Rating **

Ingredients

• 1 Feather blade approx 2kg trimmed of fat
• 3 onions and carrots med chop
• 1 clean leek large diced
• 3 sticks celery peeled and diced
• Tomato puree
• 15g porcini mushrooms
• 1 bottle red wine
• 1.5 litre stock
• 1.5 litre water
• 1 head garlic peeled/seasoning
• Small bag of baby onion and mushrooms (opt)

Method

1. Set oven at 250°. Brown meat on a rack with a tray beneath to catch residue.
2. Brown the flour lightly in oven. Reduce heat to 170°.
3. Combine with all other ingredients and cook until tender 3 to 4 hours.
4. Pass the liquid through a fine sieve leaving the feather blade to rest in the covered oven dish.
5. Skim off the fat and reduce on a rapid boil to the correct consistency.
6. Serve with champ, buttered carrots and greens.