Scotch Beef short rib, carrot, hogweed and cicely

QMS

QMS

Standard Supplier 8th December 2016

Scotch Beef short rib, carrot, hogweed and cicely

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! Photography by Guy Hinks.

Ingredients

  • ⁣Salt baked Scotch Beef rib:
  • 2000g Scotch Beef rib
  • 150g Egg white
  • 1000g Salt
  • ⁣Carrot puree:
  • 500g Carrots
  • 150g Butter
  • ⁣To plate:
  • 20 slices (5mm thick) Salt baked Scotch Beef rib
  • 250g Carrot puree
  • 250g Beef jus
  • 300g Grated carrot
  • 20 Hogweed seeds
  • 40 Sweet cicely leaves

Method

⁣⁣Salt baked Scotch Beef rib:
Preheat the oven the 180⁰c
Make sure the short rib is at room temperature
Whisk the salt and the egg white together until it is well combined and fluffed up
Spread a layer of the salt mix on an oven tray about 1cm thick and slightly larger than the shape of the beef. Place the beef on top and then fully coat the beef with the rest of the mixture. Make sure this is done evenly and with no holes at all.
Put the tray in the oven for 2 and a half hours.
Remove and rest inside the salt crust for 20 minutes.
Carefully cut around the bottom of the crust to remove the lid off the beef in one piece. Remove the Scotch Beef and set aside.
⁣⁣Carrot puree:
Peel and cut the carrots up small and evenly.
Heat the butter in a sauce and add the carrots with a little salt.
Cook this out until the carrot have no resistance when press with the back of a spoon.
Transfer to a blender and puree until smooth, add a little water if needed.
⁣⁣To plate:
Put the short rib and beef jus in a pan and heat
on a medium flame. Turn the beef every couple of minutes until the it is warm and as the jus reduces it will form a glaze on the meat.
Warm the carrot puree and spoon into the middle of the plate.
Arrange the beef on top on the puree.
Top the beef with the grated carrot (lightly seasoned with salt).
Garnish with cicely leaves and hogweed seeds.

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