To serve 4 people.

For the feather blade beef:

For the Guinness sauce:

For the barley:

100g of barley

For the horseradish cream:

For the beef:

Put the ingredients for the beef in a deep gastro tray and cover with water. Put a sheet of greaseproof paper over it and then cover with tin foil.
Cook it for 12 hours in the oven at 120 degrees.
Remove the feather blade beef from the juice and pass the liquid through a sieve to reduce the liquid to half.
Roll the feather blade very tight in a cling film. When it is cold, portion it to 150 to 170 grams per portion.

For the Guinness sauce:

For the Guinness sauce: cut a mirepoix of the ingredients and sweat it in a bit of cooking oil. Add the brown sugar and allow it to caramelise, pouring in 1 pint of Guinness as it reduces. Add the remaining liquid to reduce it again. Then, thicken the sauce with some cornflour.
Roast beetroot in the oven at 170 degrees for about 1 hour until the beetroot is soft, then mix it into the thermomix until the puree is smooth and season.

For the barley:

Sweat the shallots and then add the barley, thyme, garlic, bay leaf and the bouillion and leave it to simmer until the barley is soft.
For the Horseradish cream:
Mix the sour cream and horseradish and season.
Blanch the baby carrots in salty water.
Dress the watercress with olive oil.

To serve: present the beef on the barley and horseradish cream with the Guinness sauce poured over.

Jonathan Keane's feather blade beef

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