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FEATHERBLADE

Jeremy Lee’s

Jeremy is a fantastic chef and his wit is sharper than any knife and keener than the strongest mustard. His smile and cooking can brighten any day. In this recipe, the featherblade, a piece of shoulder of beef, is cooked very slowly on the gentlest of heats until tender.

TO SERVE TEN TO TWELVE MOST HEARTILY

6 tbsp olive oil

1 piece of featherblade of beef about 2.5kg/5¹/₂lb

150g/5oz unsalted butter

6 fresh sage leaves

1 generous sprig each of fresh thyme and rosemary

10 cloves of garlic unpeeled

250g/9oz lentils those from Puy are excellent

1 small onion peeled and finely chopped

1 small carrot peeled and finely chopped

1 rib of celery peeled and finely chopped

2 cloves garlic peeled and finely chopped

1 bay leaf

For the green sauce

tight fistful of picked fresh flat-leaf parsley

4 anchovy fillets coarsely chopped

1 tsp of capers coarsely chopped

2 cloves of garlic peeled and finely chopped

2 tbsp olive oil

1 tbsp very good red wine vinegar

sea salt and plenty of freshly ground black pepper

Place a heavy-bottomed pot on a gentle heat and pour in 2 tablespoons of the oil. Liberally salt and pepper the featherblade, ensuring a thoroughly even seasoning rubbed all over. Place the meat in the heated oil and let it sit until darkened and well coloured, without singeing. Move and repeat until the whole piece is marvellously crusted all over.

Remove the joint, discard any oil and wipe the pan, leaving only the gunk adhering to the bottom and sides of the pan. Add in the butter and 2 tablespoons of fresh oil. Throw in the herbs and then return the beef, rolling altogether. Add a cup or so of water and stand back, then reduce the heat to a little murmur and place a lid upon the pot. Let the joint cook quietly for 4-6 hours until the piece is soft and tender. Roll the joint occasionally to prevent sticking and add a little water every now and then to keep the whole thing merry.

While the beef continues on its way, attention now turns towards the lentils. Tip the lentils into a sieve and rinse very well under cold, running water. Put the lentils into a pot, cover with cold water and set this upon a high heat and bring to a boil. Tip the lentils into a colander and rinse lightly under cold water. Pour the remaining oil into a pan then add the carrot, onion, celery and garlic. Fry gently for ten minutes or so, stirring frequently, then add the lentils and the bay leaf and enough water to cover. Bring to a simmer and leave to cook, a lid upon the pot, for a few hours until very tender.

Once the pots are simmering, make the green sauce. Wash the leaves very well, leave them to dry, then place in a bowl with the anchovies, capers and garlic. Pour in the oil and the vinegar stirring together very well.

Remove the beef to a splendid dish. Add some water to the pot, up the heat and stir well lifting up any scraps adhering to the bottom of the pot. Tip the warm lentils into this, then add the green sauce. Pour this over the beef and take triumphantly to the table where folks can help themselves.