Slow cooked blade of beef with rich red wine sauce


This winter classic is a favourite a Café Portebleue, the long cooking time is rewarded with a sumptuous tender beef dish

Serves four



700 grams of beef blade

2 litres of red wine

1 litre of water

2 carrots

2 onions

2 celery sticks

2 leeks

75 grams of thyme


Trim the beef of any fat

Tie the beef in string so it holds it shape during cooking

Roughly chop all the veg

In a large pan place all the vegetables, thyme and the meat cover with the wine and water

Simmer on a low heat for 14 hours turning every 4 hours

Remove the meat from the pan and leave to cool fully overnight

Reduce down the cooking liquor by half over a medium heat

Carve the meat into steaks and remove the string.

Pan fry the steaks adding large spoonful’s of the reduced down sauce, finish off in the oven at 180 degrees for 30 mins, the beef will re tenderise and the sauce will thicken

Serve with creamy mash potato