- Carpaccio of Scotch Beef
- Consommé jelly:
- Ingredients 30 covers
- 2ltr Veal stock
- 500g Beef trimmings
- 3 Carrots
- 3 Stick celery
- 2 Leeks
- 2 Beetroot
- 5 Sprig of thyme
- 6 Bay leaf
- 2 Sprig rosemary
- 400ml Egg white
- Salt
- 15 Leaves of gelatine
- Pickled tongue for 20 covers:
- Ingredients for brine
- 1 Ox tongue
- 2ltr Water
- 200g Pink salt
- 6 Cardamom pods
- 2 Star anise
- 5g Ground coriander
- 4 Bay leaf
- Tongue:
- 1 Brined tongue
- 200 ml White wine vinegar
- 200ml Water
- 200g Sugar
- Horseradish gel:
- Ingredients
- 2 Tbs horseradish cream
- 200ml Milk
- 3.5g Agar
- Velouté:
- Ingredients
- 3 Oysters
- 75ml Crème fraiche
- 170ml Oyster juice
- 100ml Langoustine stock
- 2g Lecithin
- Skirlie:
- Ingredients
- 100g Onion, finely chopped
- 150g Scotch Beef suet
- 200g Scotch porridge oats, toasted
- Pinch mace
- Salt and white pepper
Scotch Beef carpaccio, consommé jelly, oyster, skirlie, horseradish, Pickled ox tongue
Scotch Beef carpaccio, consommé jelly, oyster, skirlie, horseradish, Pickled ox tongue
As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This Scotch Beef carpaccio, consommé jelly, oyster, skirlie, horseradish, Pickled ox tongue recipe comes from John Mcmahon, executive chef at The Prestonfield House Hotel from the summer menu at the restaurant, Rhubarb at Prestonfield. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Carpaccio of Scotch Beef:
Remove and fat and silver skin from the fillet. Seal then roll in chopped chives, tarragon, parsley and cracked black pepper. Roll tightly in cling film and freeze.
Consommé jelly:
Dice all vegetables then blend in a food processor with the beef trimmings and egg white. Whisk this raft into the veal stock and slowly bring up to a simmer. Once the raft is cooked pass the consommé through muslin and then season. Set the consommé with the gelatine.
Brine:
Bring all the ingredients to a boil then cover the tongue and leave to brine for 24 hours.
Tongue:
Place all the ingredients in a vac pack bag and cook over night at 92°C. Leave to cool in the bag until needed.
Horseradish gel:
Warm the horseradish and milk, add the agar and cook for 5 minutes. Set, then blend to use.
Velouté:
Blend together to create a foam.
Skirlie:
Melt the Scotch Beef suet and sweat the onion without colouring. Add the oats to absorb the fat then cook for a further 2-3 minutes whilst stirring, season with salt, a good pinch of mace and white pepper.
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