Ask your butcher to trim and slice your feather blade into steaks. Fry them with the herbs, mustard,garlic and smoked paprika until golden brown.
Add the 1/2 can of Guinness to deglaze the pan. Pour into a casserole dish and add the beef stock, prunes and their juices. Season and cook for 2hrs at 150ºc.
After 2 hours the mix should be loose.
Ladle out 2 good ladles into a bowl and whisk in the corn ﬂour. Add this back to the dish and cook for one more hour at 150ºc.
Serve with mash and seasonal greens.