Braised beef served

Prep time & Cook time : 2 hours 55 mins  Servings: 10


  • 200g Carrots
  • 1 Celery
  • Olive oil
  • 10 Campbell Brothers Featherblade steak
  • 300g Plain flour
  • 400ml Red cooking wine
  • 1 Litre Beef jus
  • 100 Dark Chocolate
  • 1 Butternut squash
  • 10 Risotto base
  • 30g Sage
  • 500g Gnocchi
  • 200g Unsalted butter


  1. Peel the carrots and roughly chop with the celery, and caramelise in a little oil in a braising pan then remove. Coat the beef blades in the flour and caramelise in the same pan with a little oil.
  2. When browned add the veg back in and deglaze with red wine. Add the beef jus, bring to a simmer, cover the pan tightly with foil and braise for 2 hours or until tender at 150ºc.
  3. Remove the beef and pass the sauce through a sieve, bring to a rolling boil and reduce to a good consistency if needed. Season, remove from the heat and stir in the chocolate a bit at a time tasting as you go.
  4. While the beef is cooking, peel, deseed and cut the squash into chunks. Place in a tray with a little oil and seasoning, cover tightly and roast until tender. Remove from the tray, blitz in the food processor, combine with the risotto base and chopped sage and warm through.
  5. Boil the gnocchi for 2 – 3 minutes then strain. Heat the butter in a pan to sizzling, add the gnocchi and cook until caramelised.
  6. Spoon the risotto onto the plate, top with the beef, garnish with the gnocchi and drizzle over the sauce.