Beef
Boil water, sugar and salt. Once chilled add the rest of the ingredients. Leave beef in the brine for 2 days. Remove beef and then press to remove all moisture. Roll the beef in crushed black pepper and then roll in cheesecloth and hang in the fridge for 2 weeks. Remove from the cheesecloth after 2 weeks and store in the fridge or freezer.
Bread
Warm the bread in the truffle oil, then add the vinegars. Season with salt and sugar before finishing with the fresh truffle.
Boil the carrots in the water and orange juice until soft, Then blend all together. Check the seasoning
Slow cooked carrot
Young carrots washed. Roasted in a hot pan to char them slightly. Seasoned with dehydrated garlic, salt and honey. Carrots are then poached in aged beef fat for 12 hours at 58*. After poaching them we dip them in chamomile honey before dehydrating them.
Before serving them we give them a little flash in a dry pan to add a little texture to them.
We then dress the dish with parsley and nasturtium flowers