Rare breed Glenarn shorthorn
• Remove fat and render down
• Use trim, bone and sinew for gravy
• Vac pack the eye of meat and cook 55 C for 90 mins
• Remove and seal all over in hot pan until golden brown
• Rest 10 mins and serve
Hannan’s Sugar pit short rib
• Water bath the sugar beef 90C for 90 mins
• Remove chill, portion and then flour, egg, breadcrumb
• For the onion crumb – slice onion, roll in flour, deep fry until golden brown
• Leave to dry out in a warm place for at least 24hours
Onion Puree
• Slice onions finely
• Caramelise in oil and butter until soft, golden brown, add the sage
• Add cream and simmer further 15 – 20mins
• Blend in thermomix with xantana until silky smooth
Beef fat chips
• Peel and cut chips to required size/shape
• Brine, bag and steam at 100C for 30 mins
• Blanch 150C in vegetable oil 5 mins
• Finish in beef fat 190C until golden brown
Beef Gravy
• Brown beef trim until golden brown with the vegetables
• Deglaze with wine, port, madeira and reduce
• Add the veal stock and brown chicken, reduce by two thirds
• Pass, finish with butter and serve.
Puy Lentils
• Cook Puy Lentils in cold salted water until tender, refresh in ice cold water
• Sweat off vegetables in oil until golden brown
• Add wine port and reduce.
• Add veal stock and reduce by half.
• Add Puy Lentils and reduce until sticky.
• Fold through diced cooked bacon and black pudding
• Finish lentils with fresh herbs, butter and seasoning.
Heritage Carrots
• Place carrots, beef fat, garlic and herbs in vacuum pack bags and seal.
• Cook at 88 degrees for one hour.
• Reserve 2 carrots, slice thinly and place in pickling liquid
Horseradish Emulsion
• Place yolks, mustard, vinegar, horseradish in a bowl and whisk
• Gradually add the oil until thick, creamy and emulsified
• Finish with lemon juice, correct seasoning, serve