A rare breed by James Devine

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

  • 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

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