- For the Fillet
- • 2 x 220g Wagyu Fillet Steak
- • 100g x Wagyu Beef Fat
- For the Oxtail
- • 2KG x Wagyu Oxtail cut into 2 inch pieces
- • 1L x Red Wine
- • 1Litre x Beef Stock
- • 1 x Carrot
- • 1 x Onion
- • 1 x Celery Stick
- • 1 x Bay Leaf
- • 1 x Thyme
- • Coriander Seeds
- • White Peppercorn
- For the Ragu Sauce
- • 500g x Diced Pancetta
- • 2 x Diced Onion
- • 6 x Garlic Clove Crushed
- • 2 x Chopped Carrot
- • 1/2 x Head Celery Chopped
- • 500g x Tinned chopped toms
- • 5TBSP x Tomato Puree
- • 1/2 x bottle red wine
- • 1.25KG x Beef Stock
- For the Carrot
- • 4 x MEDIUM carrots (from wedlock medium
- bunched carrots - very specific size)
- • 500g x Beef Fat
- • Thyme
- • Garlic
- For the Crumb
- • 350g x Panko Breadcrumbs
- • Chives
- • 250g x Smoked Butter
- • 100g x Beef Fat
- For the Gem Lettuce
- 3 x Baby Gem
- 500g x Beef Stock
- 200g x Black Australian Truffle
- For the Lovage Emulsion & Oil
- • 1KG x Lovage
- • 1,5 litre x Grape-seed oil
- • 4 x Egg yolk
- • 5TBSP x Lovage Vinegar (bringing with me)
- For the Jus
- • 2 x Shallots - Sliced
- • 100g x Button Mushrooms - Sliced
- • 1/2TBSP x Tomato Paste
- • 5 x White Peppercorn
- • 5 x Coriander Seeds
- • 1 x Bay Leaf
- • Thyme
- • 1 x Garlic Bulb
- • 1 x Trotters 1/2 lengthways
- • 1 Bottles x Red Wine
- • 2.5 Litres x Reduced Beef Stock
- • 1 Litres x Reduced Veal Stock
- 1 x Punnet Nasturtium leaves SMALL
"I refused to accept it because I thought it was nonsense" - my main course recipe for Great British Menu 2018
Danny Parker
16th August 2018
"I refused to accept it because I thought it was nonsense" - my main course recipe for Great British Menu 2018
Inspired by the founder of the NHS, Nye Bevan. Welsh Wagyu, oxtail, gem lettuce, lovage.
Ingredients
Method
For the Fillet
Trim the fillet, place in bag with butter and thyme, vac pac on full, cook at 45*C for 45 mins. When ready, remove from bag, cook on the konro charcoal grill, then rest
For Oxtail
Dice veg, heat the pressure cooker with a little oil. Seal the meat, add veg, wine, stock, aromats. Cook on full for 40 mins. Release and pick down meat
For the Ragu Sauce
Fry the pancetta and veg, add tomato paste and cook for 5 mins. Add the tomatoes, and bring to the boil. add the red wine and reduce by 1/4. Add the beef stock and reduce until correct constancy - pass
For the Carrot
Place carrot in vac pac bag, with thyme, garlic and beef fat. Seal and cook at 100*C until soft
For the Gem
Peel down to hearts, chop in half, vac pac with beef stock. Cook for 30 mins at 90*C in steamer. When ready to serve, scorch on the stove top
For the Crumb
Melt the butter and the beef fat, add in the
breadcrumbs and cook until golden. When cool, add the chopped herbs and chopped
truffle.
For the Emulsion
Blend the lovage with the rapeseed oil at 70*C for 3 minutes - pass. Cook eggs for 4.5 minutes and plunge into ice. Take the yolks, mix with lovage vinegar in the thermo - season. Trickle in the lovage oil until desired consistency
For the Jus
Heat a pan with some oil, add the vegetables and sweat. Add the butter to continue cooking. Add the tomato paste. Add wine and reduce to syrup. Add stock and trotter. Reduce to correct constancy - pass.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
