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1
Rib of Angus beef: Tie the beef and rub with a garlic puree.
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2
Cook under vac seal with rosemary and thyme at 70C for 20 minutes.
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3
When serving, season with salt and plenty of ground black pepper and some ground coriander seed.
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4
Then caramelise in a thick bottom pan for 10-15 minutes.
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5
Slice off into 70g portions.
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6
Pickled Ox tongue: Boil the tongue in water with mirepoix and 6 bay leaves, 40 peppercorns and 1 cup of white wine vinegar for 1 and 1/2 hours.
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7
Cool and cut into 6cm by 1.5cm strips, approximately .5cm thick.
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8
Beef Cheek: Marinade in cooking liquid, salt and ground black pepper
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9
Marinade the beef cheeks for 24hours.Dry off and season heavily with rock salt and crushed black pepper and coriander - 70/30.
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10
Caramelise heavily in hot oil and cook in the marinade with 300mls of water in a sealed container for 12 hours at 90C.
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11
When cooked, refrigerate while pressing under a heavy weight.
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12
Cut into strips of similar proportion to the tongue, except 3cm in thickness.
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13
Smoked Champ: Boil the potatoes in salted water in their skins, cool, peel and push through a fine sieve.
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14
In a small rounded pan, warm the milk and spring onions.
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15
Leave for 1 1/2 minutes and add the potato.
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16
Work in with a plastic spatula.
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17
Adding cubes of the chilled salted butter, work until it is a smooth puree.
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18
Season with sea salt and freshly ground white pepper and keep warm
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19
Shallot essence: Blend and leave for 24hours in the fridge, then pass off the liquid
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20
For the butter emulsion: Add 20 mls of shallot essence Bring to the boil and emulsify
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21
Short rib jus: Heavily caramelise the rib and also brown the vegetables.
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22
Add all other ingredients and simmer for 30mins.
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23
Then press the vegetables and beef heavily to collect the juices.
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24
Reduce by half and then pass through a muslin.
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25
Fried cabbage leaf: Take the middle leaves and blanch and refresh them.
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26
Fry in browning butter until caramelised, remove, dry and season.
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27
Cut into approx 14cm circles.
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28
Carrots and broad beans: Cook the carrots in a butter, honey and black pepper emulsion with a pinch of salt.
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29
Assemble complete dish: Place the warmed ox tongue, ox cheek and 20-30g of smoked champ onto 1 half of the fried cabbage leaf and fold over.
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30
Serve with 70g piece of rib, medium rare and vegetables warmed in the apple butter vinegar emulsion with a chiffonade of wild garlic leaf.
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31
And brak with pickled garlic jus.
