BEEF, SWEETBREAD, BRASSICAS, MUSTARDS, TRUMPET CHANTERELLE by Fred Clapperton

Fred Clapperton

Fred Clapperton

1st March 2018

BEEF, SWEETBREAD, BRASSICAS, MUSTARDS, TRUMPET CHANTERELLE by Fred Clapperton

From the menu at Michelin-starred The Clockhouse by head chef Fred Clapperton - BEEF, SWEETBREAD, BRASSICAS, MUSTARDS, TRUMPET CHANTERELLE

Ingredients

  • Short rib
  • 4 sheets Jacobs ladder short rib
  • 1500g red wine
  • 375g port
  • 6g table salt
  • 200g kombu sheets
  • 3 sticks sliced celery
  • 4 carrots
  • 2 onions
  • 1 leek
  • 4 heads garlic
  • 2 ½-3l brown chicken stock
  • Veal sweetbreads
  • 2k veal sweetbreads
  • Whole milk
  • Clarified butter
  • Whole grain mustard sauce
  • 2 thinly sliced shallots
  • 1 clove of garlic, crushed
  • Sprig of thyme
  • 1 bay leaf
  • 500ml white wine
  • 500ml chicken stock
  • 500ml double cream
  • Pommery mustard
  • Caramelised Kohl-rabi puree
  • 125g butter
  • 4-6 large kohl rabi
  • Large sprig of thyme
  • 150-250ml cream
  • Salt baked kohl-rabi discs
  • 2-4 large kohl rabi
  • 1k table salt
  • 100g egg white
  • Raw kohl-rabi discs
  • 2-4 smaller kohl rabi
  • Cabbage crisp
  • 2 large savoy cabbages
  • Purple sprouting broccoli
  • 1k sprouting broccoli
  • Pickled mustard seeds
  • 50g yellow mustard seeds
  • White balsamic pickle

Method

Short rib
Break down the sheets into individual ribs and pack into a deep gastro, dissolve the salt into the wine and port and pour over the beef top with the vegetables and kombu and leave to marinade for 24hours. Pre-heat 2 large braising pans, Remove the ribs and dab dry also remove the kombu and reserve for later. brown all sides of the ribs in olive oil. Meanwhile pour the wine and vegetables into a boiling pan and begin reducing the wine. once all the ribs are ready repack them into the deep gastro. Drain any excess oil deglaze one pan with the brown stock and bring to the boil. Transfer the wine and vegetables to the other and reduce to 100ml add the boiling stock to the wine and pour over the packed beef, top with the kombu sheets. Gently bring back to the boil in the gastro cover with a cartouche and place a weight onto cover and place into the braising oven on low for a minimum of 3 hours. Check its cooked by pushing the end of a spoon through the meat there should be little resistance, record this temperature in the diary. Allow to chill in the liquor for 1hour, then remove the bone and place the rib side up on a gastro tray and cool in the blast chiller - record the cooling process in the diary also. Pass the liquor through 7 muslins, reduce to taste approx. half and chill.
Once chilled, remove the sinew and excess fat. Portion the beef into 60-70g pieces and vacuum 2 pieces per bag along with 50g of the reduced sauce and seal.
For service place the rib into a 60⁰c water bath for 20 mins. Transfer into a pan and finish the sauce with a small amount of butter to glaze.
Veal sweetbreads
Trim any excess fat and sinew from the sweetbreads and soak in milk for 12 hours.
Drain from the milk, rinse and dry well. Seal them in 2 vacuum bags and cook in a preheated water bath at 62⁰c for 1hour. Probe to check the correct temperature has been achieved and record.
Drain the breads and remove any remaining fat and sinew, and press between 2 trays lined with oven cloths to absorb excess moisture. Top with a 6k weight.
To portion, trim and weigh the entire bread then portion into 20-30g pieces. Vacuum in bags of 12 and freeze, defrost overnight and use within 2 days.
To finish for service, heat a pan and add clarified butter. Season both sides with salt and pepper and brown quickly on both sides add fresh butter and baste to finish.
Whole grain mustard sauce
Sweat the shallot, garlic, thyme and bay in foaming butter until translucent. Add the wine and increase the heat to reduce the wine to a syrup, then add the stock and reduce by half. Finally add the cream, once it has begun to boil reduce the heat and simmer for 10 mins then pass through a chinous and return to the heat, reduce to taste adjust the seasoning and finish with Pommery mustard. Gently heat to order.
Caramelised Kohl-rabi puree
Peel and grate the kohl-rabi and heat a large braising pan and add the diced butter, it should foam but not burn. Add the kohl rabi and maintain a high heat to evaporate the liquid, once all the liquid had evaporated reduce the heat and begin to caramelise stirring regular as you want an even golden colour, reduce the pan size if necessary. Once golden remove the thyme and strain off any excess butter return to the pan with half the cream and heat, Blitz until smooth, adjust the seasoning and pass onto cling film. Smooth into a thin layer to cool quickly, transfer to a labelled container with a touch Clingfilm until completely cool, then add a lid.
Heat to order for service.
Salt baked kohl-rabi discs
Trim all excess from the kohl rabi. Mix the salt and egg by hand until a thick paste is created. Place a hand full of the salt mix on to a tray lined with silicon paper and sit each kohl rabi onto a pile root down, and coat with the remaining salt mix. Make sure they are completely sealed, so they don’t allow the steam to escape. Cook for approx. 30mins to check tap a hole through the crust and use a toothpick there should be little resistance. Allow to cool in the crust. Once cool break the crust and store.
To finish cut each kohl rabi in half top to bottom so you are left with 2 half moons. Slice the rectangle edge you have just created on the widest setting of the mandolin and cut out using the second smallest metal cutter, store until required.
For service heat through the oven with a little olive oil.
Raw kohl-rabi discs
To finish cut each kohl rabi in half top to bottom so you are left with 2 half-moons. Slice the rectangle edge you have just created on the widest setting of the mandolin and cut out using the smallest metal cutter, store topped with a damp c-fold until required.
Cabbage crisp
Discard the outer layer and remove the next few layers from the heart of the cabbage, you only want the darkest green leaves. Remove the stem so you obtain to pieces per leaf and Blanch in seasoned boiling water for 2-3mins and plunge into ice water. Remove, and dab dry. Dehydrate on the mesh on top and bottom for 2hours. Store in an air tight container.
For service fry, very briefly at 160⁰c season and drain on c-fold.
Purple sprouting broccoli
Trim the fibrous stalk end and store until required,
For service cook in seasoned water for 3 minutes.
Trumpet chanterelles
Trim and clean the chanterelles, store until required.
For service cook in foaming butter and season well, drain on c-fold.
Pickled mustard seeds
Place the mustard seeds into cold water and bring to the boil, simmer for 30 seconds and strain, rinse well in cold water and strain once more. Pour boiling pickle over the blanched seeds and leave for 24hours before using.
For service transfer a small amount of seeds and pickle to a service container and keep at room temperature.

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