Spiced Rum Glazed Featherblade Supper
Succulent featherblade of beef marinated in a rich rum, ginger, and shallot glaze, slow-cooked to tender perfection. The melt-in-your-mouth beef is bursting with Caribbean flavors, complemented by a sweet and aromatic glaze. Serve it with creamy mashed potatoes or roasted vegetables for an unforgettable dinner experience!
ingredients
- 1.5 lbs featherblade of beef
- 1 cup dark rum
- 2 tbsp fresh ginger, grated
- 4 shallots, finely chopped
- 1/4 cup brown sugar
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt and black pepper to taste
- Fresh coriander, for garnish
steps
- 1.
In a mixing bowl, whisk together the rum, grated ginger, chopped shallots, brown sugar, soy sauce, vegetable oil, salt, and black pepper.
- 2.
Place the featherblade of beef in a large ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight for maximum flavor infusion.
- 3.
Preheat your oven to 325°F (160°C).
- 4.
Heat a large oven-safe skillet over medium-high heat. Remove the beef from the marinade, allowing any excess to drip off, and reserve the marinade.
- 5.
Sear the beef for 2-3 minutes per side until nicely browned. Remove the beef from the skillet and set it aside.
- 6.
Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat and let it simmer for 5 minutes until it thickens slightly.
- 7.
Return the seared beef to the skillet, spooning the glaze over it. Cover the skillet with foil or an oven-safe lid and transfer it to the preheated oven.
- 8.
Slow-cook the beef for approximately 2 hours, or until tender and easy to pull apart with a fork.
- 9.
Once cooked, remove the beef from the skillet and let it rest for a few minutes.
- 10.
Slice the featherblade into thick slices and arrange on a serving platter. Drizzle the remaining glaze from the skillet over the beef.
- 11.
Garnish with fresh coriander and serve with your choice of sides.
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