- 4 - 6 People
1 beef feather blade
Thyme x ½ bunch off the branches
Garlic x 4 cloves
Salt and pepper
100g diced chorizo
10ml of basil pesto or finely sliced basil leaves
1 onion thinly sliced (in rings)
5g smoked paprika
200ml red wine
100ml batter( flour and beer mixed into a paste will do if you don’t have any)
25 prawns peeled, deveined
10ml sweet chilli
10 sprigs of corriander
This is Surf And Turf with a twist. O'Connors take slow braised feather of beef and pair it with basil and chorizo mash, crispy onion rings and Bantry Bay prawns sautéed in sweet chilli, lime & coriander. As you can imagine, this dish is full of flavour. It takes time to prepare because of the beef feather, a beautiful cheap cut of beef that is more often under played than any other but the end result is definetly worth it.
- Your first job is to trim off the beef feather and fantail it out. It is much easier if you have never done this before to ask your butcher and they will do it for you. It is very important that all the sinude has been sniped.
- Massage in half the thyme, smoked paprika, crushed garlic, salt and pepper and the olive oil into the beef.
- Roll the piece of beef up into a tight roll binding it together with butcher twine.
- Place in a baking tray covering with 1 litre of beef stock and 200ml of red wine.
- Cover with parchment and tin foil, then cook slowly at 100 degree for six hours rotating at three hours.
- Once cooked allow rest for thirty minutes before cutting into 10 oz. portions.
- Make mashed potato with boiled potatoes and a generous amount of butter and seasoning.
- Then lightly sautee the chorizo in a pan with some butter,
- Add in the basil to the chorizo,
- Finally stir the mash into the chorizo, mixing vigorously until it's nice and smooth.
- Portion between the five plates, this is the base for your dish, the beef feather will sit on top.
- Drop the onion rings into the batter and deep fry until golden brown – five per person and sit on top of the beef feather when serving.
- Panfry the prawns on a high heat with the sweet chilli, add the zest and juice of the lime and sprinkle with the coriander. Serve to one side with a lime wedge
There's a lot going on in this dish, but you won't regret going to that extra little bit of effort when you finally taste it!