Longhorn Short Rib, Confit Carrot, Walnut and Ale Crumble
This Longhorn Short Rib, Confit Carrot, Walnut and Ale Crumble from Frances Atkins is a Yorkshire showstopper and well worth the effort!
Ingredients
- 1 Piece of Ribeye approx. weight 3kg
Rib Stock:
- Rib Bones and Meat Trim
- 1 Onion
- 1 Stick of Celery
- ½ Bulb Garlic
- ½ Carrot
- ½ Leek
- 1 Pigs Trotter
- Aromatics/ Bay Leaf, Peppercorn, Thyme, Rosemary etc.
Beef Fat:
- All fat removed from rib
Brine:
- 4g Lemon Thyme
- 2g Rosemary
- 25g Carrot
- 7g Garlic
- 35g Shallot
- 45g Sea Salt
- 45g Sugar
- 250g Water ( Keep 100g back for Rib Meat)
- 500g Black Sheep Ale
Braised Beef:
- 1 Small Shallot
- 1 Carrot
- 1 Stick Celery
- 200g Beef (using trim from around the Rib-Eye)
- 400g Beef Stock (Made with bones and trim night before)
- Lemon Thyme
- Rosemary
- ½ Bulb Garlic
Beef Rib Strip:
- Juice of 1 Orange
- 1 teaspoon Malt
- 100g Ale
- 1 Teaspoon Crushed Ginger
- 1 Clove Crushed Garlic
Walnut and Truffle Puree
- 400g Celeriac
- 50g Shallot
- 100mls White Wine
- 50g Butter
- 300g Whipping Cream
- 120g Fresh Walnuts
- 50g Truffle Oil
For Onion Powder:
- 2 onions
For Beef Fat Powder:
- 65g Beef fat
- 45g Maltosec
Crumble:
- 50g Braised Beef
- 15g Toasted Buckwheat Flakes
- 5g Onion Powder
- 5g Beef Fat Powder Powder
- 50g chopped Walnuts
Cooking and garnishing:
- 12 Carrots ( Small) 4 Purple, 4 Orange, 4 White
- 1 Bunch Watercress
- ¼ Truffle
- ¼ pint Black Sheep Ale
- 1 Teaspoon Demi Glace (optional)
Method
Rib-eye
Bone out Flank, Rib and meat around the Eye.
On the board you should have: Fat, Flank, Rib Bone, piece of Rib Meat, Beef around Rib eye, Rib Eye, Trim around Eye.
Rib Stock
Roast bones and trim with the vegetables at 200C for 20-30 minutes. Deglaze with 50mls port, Cover with water. 3 Hours cooking, stand and cool.
Beef Fat
Cover beef fat with cling film. Boil for 45minutes to render down the fat. Strain off.
Brine
Boil all ingredients together, except for the Ale. When cool add Black Sheep Ale and Beef flank and leave overnight. Remove from Brine, cover with water and simmer for 2 hours. Cool in liquid.
Braised Beef
Brown the Meat and Vegetables add Herbs and Stock, Cover and braise at 175 degrees C. for 1 hour 20 minute.
Beef Rib Strip
Mix together, Coat Meat in it and cook at 160c for 30 minutes, then lower to 140c and cook for a further 30 minutes.
Walnut and truffle puree
Cook Celeriac, Shallots and Walnuts with the butter and white wine with lid 35-40 minutes, add the cream, reduce by half add truffle oil and seasoning. Thermo / Blend For 3-4 minutes till smooth.
Onion Powder
Roast for 1 hour at 180C. Low fan till dark brown, then dried overnight.
Beef Fat Powder
Mix together.
Crumble
Fry Diced Beef till golden brown and add chopped walnuts. Mix with rest of ingredients.
Cooking
Reduce braising liquor and correct seasoning.
Slowly cook carrots in beef fat so they just turn over for 25 minutes.
In a very hot pan with olive oil and a knob of butter, season. Cook until medium/rare.
Warm through puree.
Place crumble on the plate and beef on top of that.
Garnish with Watercress, Carrot, Walnut Puree and Truffle Sauce.
For this recipe a lot of the work can be done in advance. It has no waste and watercress can be substituted for a selection of more interesting leaves such as Wasabi leaf, Mizuna etc.
Ingredients
- 1 Piece of Ribeye approx. weight 3kg
Rib Stock:
- Rib Bones and Meat Trim
- 1 Onion
- 1 Stick of Celery
- ½ Bulb Garlic
- ½ Carrot
- ½ Leek
- 1 Pigs Trotter
- Aromatics/ Bay Leaf, Peppercorn, Thyme, Rosemary etc.
Beef Fat:
- All fat removed from rib
Brine:
- 4g Lemon Thyme
- 2g Rosemary
- 25g Carrot
- 7g Garlic
- 35g Shallot
- 45g Sea Salt
- 45g Sugar
- 250g Water ( Keep 100g back for Rib Meat)
- 500g Black Sheep Ale
Braised Beef:
- 1 Small Shallot
- 1 Carrot
- 1 Stick Celery
- 200g Beef (using trim from around the Rib-Eye)
- 400g Beef Stock (Made with bones and trim night before)
- Lemon Thyme
- Rosemary
- ½ Bulb Garlic
Beef Rib Strip:
- Juice of 1 Orange
- 1 teaspoon Malt
- 100g Ale
- 1 Teaspoon Crushed Ginger
- 1 Clove Crushed Garlic
Walnut and Truffle Puree
- 400g Celeriac
- 50g Shallot
- 100mls White Wine
- 50g Butter
- 300g Whipping Cream
- 120g Fresh Walnuts
- 50g Truffle Oil
For Onion Powder:
- 2 onions
For Beef Fat Powder:
- 65g Beef fat
- 45g Maltosec
Crumble:
- 50g Braised Beef
- 15g Toasted Buckwheat Flakes
- 5g Onion Powder
- 5g Beef Fat Powder Powder
- 50g chopped Walnuts
Cooking and garnishing:
- 12 Carrots ( Small) 4 Purple, 4 Orange, 4 White
- 1 Bunch Watercress
- ¼ Truffle
- ¼ pint Black Sheep Ale
- 1 Teaspoon Demi Glace (optional)
Method
Rib-eye
Bone out Flank, Rib and meat around the Eye.
On the board you should have: Fat, Flank, Rib Bone, piece of Rib Meat, Beef around Rib eye, Rib Eye, Trim around Eye.
Rib Stock
Roast bones and trim with the vegetables at 200C for 20-30 minutes. Deglaze with 50mls port, Cover with water. 3 Hours cooking, stand and cool.
Beef Fat
Cover beef fat with cling film. Boil for 45minutes to render down the fat. Strain off.
Brine
Boil all ingredients together, except for the Ale. When cool add Black Sheep Ale and Beef flank and leave overnight. Remove from Brine, cover with water and simmer for 2 hours. Cool in liquid.
Braised Beef
Brown the Meat and Vegetables add Herbs and Stock, Cover and braise at 175 degrees C. for 1 hour 20 minute.
Beef Rib Strip
Mix together, Coat Meat in it and cook at 160c for 30 minutes, then lower to 140c and cook for a further 30 minutes.
Walnut and truffle puree
Cook Celeriac, Shallots and Walnuts with the butter and white wine with lid 35-40 minutes, add the cream, reduce by half add truffle oil and seasoning. Thermo / Blend For 3-4 minutes till smooth.
Onion Powder
Roast for 1 hour at 180C. Low fan till dark brown, then dried overnight.
Beef Fat Powder
Mix together.
Crumble
Fry Diced Beef till golden brown and add chopped walnuts. Mix with rest of ingredients.
Cooking
Reduce braising liquor and correct seasoning.
Slowly cook carrots in beef fat so they just turn over for 25 minutes.
In a very hot pan with olive oil and a knob of butter, season. Cook until medium/rare.
Warm through puree.
Place crumble on the plate and beef on top of that.
Garnish with Watercress, Carrot, Walnut Puree and Truffle Sauce.
For this recipe a lot of the work can be done in advance. It has no waste and watercress can be substituted for a selection of more interesting leaves such as Wasabi leaf, Mizuna etc.
