Chef Will’s recipe of the month: Braised beef feather blade with cauliflower mash

Its Autumn, the leaves are falling and the nights are getting colder so I’ve chosen a hearty recipe this month so to keep you feeling warm and cosy.

‘Braised’ is a cooking technique that involves a slow cooking process so tough cuts of meat get tender and full of flavour. For this particular dish I’m using feather blade, but you can use any other meat. Traditionally, red meats are considerably the best ones to use.

Serves 4

Braised beef feather blade



  1. Heat your oven to 140C/120C fan/gas 1.
  2. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, and then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
  3. Once the onion has softened, stir in the garlic and the paprika and cook for 1 min.
  4. Pour in the red wine and chopped tomatoes, then stir in the tomato purée and bay leaves.
  5. Season, pop the steaks back into the pan, cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is tender. The liquid will reduce to a 1/3during cooking.
  6. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months.
  7. To serve, scatter with coriander.

Cauliflower mash



  1. Place the peeled potatoes in a pot with water and salt. Bring to the boil and simmer for 15 minutes or until the potatoes are soft and tender.
  2. Melt the butter in a saucepan. Add the onion and sweat for 1-2 minutes until softened.
  3. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil and reduce to a simmer for 8-10 minutes or until tender.
  4. Drain through a colander and place the cauliflower mixture in a food processor.
  5. Add the cooked potatoes and cream, and blend until you have a thick puree.
  6. Season with salt, freshly ground white pepper and pinch of nutmeg.

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