- Rare breed Glenarn shorthorn
- • Hannan’s cube roll 3-4 kg
- • Thyme bunch
- • Butter 50g
- • Beef fat 150g
- Hannan’s Sugar pit short rib
- • Hannan’s Sugar pit beef 1.5kg
- • Flour 200g
- • Egg 3
- • Milk 200g
- • Onion crumb 100g
- Onion Puree
- • White onion 1 kg
- • Cream 500ml
- • Sage 10g
- • Xantana gum 2 tsp
- • Butter 50g
- • Rapeseed oil 50ml
- Beef fat chips
- • Maris piper potatoes 500g
- • Beef fat 5 litres
- • Vegetable oil 5 litres
- • Brine 1 litre
- • Malt Vinegar 200ml
- Beef Gravy
- • Veal stock 1 litre
- • Port 100ml
- • Red wine 100ml
- • Madeira 100ml
- • Beef trim 200g
- • Mirepoix vegetables 100g
- • Thyme 5g
- • Butter, cubed 100g
- • Beef fat 100g
- Puy Lentils
- • Carrots 50g
- • Celeriac 50g
- • Shallots 50g
- • Puy lentils 200g
- • Red wine 100ml
- • Black pudding 200g
- • Back bacon 2 slices
- • Veal stock 500ml
- • Port 200ml
- • Rosemary and Thyme 10g
- • Chives, flat leave parsley 10g
- • Cubed butter 200g
- • Maldon sea salt pinch
- • Rapeseed oil 50ml
- Heritage Carrots
- • Heritage carrots, diff size & colour 14 single
- • Rosemary and thyme 10g
- • Garlic 2 gloves
- • Beef fat 500ml
- • Pickling liquid 200ml
- Horseradish Emulsion
- • Egg yolk 4
- • English mustard 1 tsp
- • White wine vinegar 1 tbs
- • Rapeseed oil 400ml
- • Horseradish paste (colmans) 1 tbs
- • Lemon 1
- • Watercress, young leaves 200g
A rare breed by James Devine
James Devine
4th October 2018
A rare breed by James Devine
A rare breed by James Devine - this dish was prepared by James for his appearance on Great British Menu.
Ingredients
Method
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
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