Scotch Beef skirt with watercress porridge, fermented swede, smoked bone marrow and pepper dulse

Scott Smith

Scott Smith

21st February 2019

Scotch Beef skirt with watercress porridge, fermented swede, smoked bone marrow and pepper dulse

This recipe uses naturally reared beef from selected Scottish farms. The skirt is known for being a particularly flavoursome and, due to its relatively loose grain, soaks the sauce up beautifully.


  • Skirt steak 200g – trimmed
  • Shallot (small) 1 – very small dice
  • Pinhead oats 50g
  • Smoked bone marrow 100g – diced
  • Swede 1 small
  • Bresaola 150g
  • Watercress 200g
  • Spinach 100g
  • Dried pepper dulse 5g
  • Butter 50g
  • Xanthan gum 0.1g
  • Parsley 100g – leaf
  • Rapeseed oil (not cold press) 200g
  • Sea salt for seasoning and ferment


Ferment the swede:
• Peel and very thinly slice the swede and then cut into ribbons.
• Mix the cut swede with 2% of its weight in sea salt and mix thoroughly.
• Vacuum pack the swede to remove all oxygen and leave at room temperature for 6-10 days.
Watercress purée:
• Bring a pan of salted water to a rapid boil and cook the watercress and spinach in batches for 1-2 minutes and then plunge straight into ice water.
• Add to a food processer and blend until very smooth. Adding a little water if necessary.
• Season to taste.
• Roughly dice the bresaola and put in a low oven for 6 hours to fully dry.
• Blend into a powder
Parsley oil:
• Bring the rapeseed oil up to 65⁰c.
• Add the parsley and blend on high speed for 1 minute.
• Pass through a muslin.
Pepper dulse butter sauce:
• Add the butter with 100g of water to a pan and bring to the boil.
• While blending with a hand blender, add the xanthan gum and the pepper dulse.
• Season to taste.
Watercress porridge:
• Melt 75g of the bone marrow in a saucepan and add the oats and shallot. Cook them on a medium heat for 10-15 minutes.
• Add a 150ml of vegetable nage and cook until the oats are tender.
• Fold in the watercress puree and season.
Skirt steak:
• Heat a heavy based pan until very hot.
• Oil the beef and add the pan and colour on all sides.
• Add salt and butter to the pan, turn down the heat and baste the beef.
• Cook for about 4-6 minute until medium rare. Remove from the pan and rest.
To plate:
• Spoon the porridge in the centre of the plate.
• Cut the steak into 2 piece and place on the porridge.
• Warm the fermented swede in the butter sauce. Twist on tweezers and semi cover the beef.
• Flash the remaining diced marrow in a hot oven for 6 minutes and placed on the porridge.
• Pour some of the parsley oil around the outside of the plate.
• Finish with some more of the butter sauce and a few pinches of the dried bresaola.

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