For the beef short rib:
Ingredients
500g beef short rib (off the bone)
2 garlic cloves
5g thyme
Method
- Cover the beef in a 10% salt brine for 2 hours
- Drain the beef and pat dry, seal in a bag with the garlic and thyme
- Cook the beef at 72c for 24 hours
- Once cooked press between 2 trays and leave over night
- Once cool cut the beef into 4 portions
For the creamed potato:
Ingredients
250g Rattee potatoes
250g butter
Milk – to bind
Method
- Prick and bake the potatoes on a bed of rock salt at 180c until soft (approx. 30 mins)
- Pass the potato flesh through a fine sieve
- Gradually whisk the butter into the passed potato (if the mixture begins to split add a splash of hot milk to bring it back together)
- Season the potato and keep warm (do not boil the mixture as it will split)
For the bone marrow piece
Ingredients
300g bone marrow – cut into 1-inch pieces
Method
- Soak the bone marrow in water over night
- Push the marrow from the bone and soak in ice water for 48 hours (change the water every 12 hours)
- Soak the marrow in a 10% salt brine for another 48 hours
- Remove the marrow from the brine and cut into ½ inch slices
- Gently warm the bone marrow under the grill until it is hot and softened
For the bone marrow crumb:
Ingredients
100g panko breadcrumbs
50g rendered bone marrow fat
1g chopped thyme
Method
- Heat the bone marrow fat in a pan then add the bread crumb and thyme and stir constantly until the bread crumb turns brown
- Drain the crumb mic onto paper and season with salt
For the bone marrow sauce:
200g reduced brown chicken stock (sauce consistency)
40g rendered bone marrow fat
10g pickled ramson capers (can be substituted with finely chopped pickled onions)
Method:
- Bring the reduced chicken stock to the boil
- Whisk in the ramson capers and bone marrow fat to create a split sauce
For the turnips:
10 baby turnips – cleaned and cut in half
Method:
- Bring a pan of salted water to the boil
- Blanch the turnips for 2 mins (or until tender – the turnip should still have some bite to it)
To finish:
28 nasturtium leaves
To serve:
- Sear the portions of beef on all sides in a hot pan with a little oil. Once the beef is caramelised place in the oven at 180c until piping hot in the centre
- Place a large spoon of the creamed potato onto the right-hand side of a plate
- Cover the potato with the bone marrow bread crumb
- Carve the beef into 2 pieces and place on the left-hand side of the plate
- Place a piece of the bone marrow on top of the beef
- Arrange 5 turnip halves over the beef
- Spoon the sauce over and around the beef
- Finish the dish with the nasturtiums
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