Slow-cooked blade of Angus Scotch Beef, bone marrow polenta, confit tomatoes, parmesan and lemon crumb

QMS

QMS

Standard Supplier 16th August 2017

Slow-cooked blade of Angus Scotch Beef, bone marrow polenta, confit tomatoes, parmesan and lemon crumb

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 Slow-cooked blade of Angus Scotch Beef, bone marrow polenta, confit tomatoes, parmesan and lemon crumb recipe comes from John Mcmahon, executive chef at The Prestonfield House Hotel from the late summer/autumn menu from Rhubarb the restaurant at Prestonfield. In association with Quality Meat Scotland. Photography by Guy Hinks.

Ingredients

  • Scotch Beef:
  • Ingredients 15 portions
  • 3kg Feather blade of Angus Scotch Beef
  • 12 Rashers of smoked streaky bacon
  • 500g Tinned chopped tomato
  • 4 Onions diced
  • 300g Carrots sliced
  • 2 Sticks celery sliced
  • 2 Sprigs of rosemary
  • 8 Sprigs of lemon thyme
  • 20 Black peppercorns
  • 8 Cloves
  • 1 Cinnamon stick
  • 1 Orange peel
  • 2 Lemons’ peel
  • 1500 ml Red wine
  • 750 ml White wine
  • 1ltr Veal stock
  • Polenta:
  • Ingredients
  • 160g Polenta
  • 40g Parmesan
  • 40g Bone marrow butter
  • 10g Chopped parsley
  • 1ltr Stock
  • Confit tomato:
  • Ingredients
  • 1ltr Olive oil
  • 5g Thyme
  • 5g Rosemary
  • 5g Bay leaf
  • 5g Salt
  • 5 Garlic
  • 20g Sugar
  • 500g Red cherry tomatoes
  • 500g Yellow cherry tomatoes
  • Pickled shallots:
  • 50g Shallot rings
  • 5g Pickling spice
  • 300ml Water
  • 300 ml White wine vinegar
  • 2g Tarragon
  • 100g Sugar
  • Salt to taste
  • Parmesan crumb:
  • 300g fried panko bread crumbs
  • 60g grated parmesan
  • Zest of 2 lemons
  • 20g chopped parsley

Method

Scotch Beef:
Season the Scotch Beef and seal all the way round, remove from the pan and then sauté the bacon cut into lardoons in the same pan, remove then put the bacon with the Scotch Beef. In the same pan sweat all the vegetables until soft and golden, add the tomatoes and simmer for 10 minutes then remove from the pan. Add in the wine and reduce by half, then put the beef in an oven-proof dish with the bacon, vegetables, wine, spices and veal stock. Cover with a cartouche, bring to a simmer on top of the stove then cook in the oven at 190°C for about 3-4 hours. When the Scotch Beef is cooked remove from the pot but keep warm and covered. Reduce the passed stock to a glaze and add the daube back into the sauce to cool refrigerate for service.
Polenta:
Add the stock a ladle at a time until the polenta becomes saturated. Melt in the cheese then add the butter, finally season and add the parsley.
Confit tomato:
Infuse all the ingredients (apart from the tomatoes) over night in a warm place. Blanch and peel the tomatoes then vac pack them with the strained oil and cook at 55°C for 2 hours.
Pickled shallots:
Apart from the shallots, simmer all the ingredients together for an hour then chill. Add the rings to the liquid.
Parmesan crumb:
Mix all ingredients