- Beef brine
- 250g salt
- 250g sugar
- 1000g water
- 1 lemon sliced
- 1 orange sliced
- 10g roasted coriander seeds
- 5g thyme
- 5g rosemary
- 2 garlic cloves
- 500g beef strip loin cut to the desired size
- Pickled black bread
- 5g fresh truffle
- 10g truffle oil
- 30g balsamic vinegar
- 5g sherry vinegar
- 200g fresh black bread crumbs
- Salt to taste
- Sugar to taste
- Pickled carrots
- 100g white wine vinegar
- 150g sugar
- 100g water
- 5g thyme
- 5g coriander seeds
- 200g carrot peelings
- Carrot puree
- 1000g chopped carrots
- 500g orange juice
- 1000g water
- 50g sugar
- salt to taste
Air dried beef, pickled black bread, gooseberries, carrots by Paul Carroll
Paul Carroll
30th August 2018
Air dried beef, pickled black bread, gooseberries, carrots by Paul Carroll
Air dried beef, pickled black bread, gooseberries, carrots by Paul Carroll
Ingredients
Method
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
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
