- Three Cheese Mac with Smoked Rib of Beef 5
- Everyday Favourites Unsalted Butter 40g
- Everyday Favourites Plain White Flour 40g
- Cravendale Whole Milk 400ml
- Maldon Sea Salt 8g
- Everyday Favourites White Pepper 0.5g
- Double Cream 300ml
- Il Pesatore Grana Padano Wedge 60g
- French Gruyere Style Block 100g
- Everyday Favourites Italian Macaroni 500g
- Président Goats Cheese Log 100g
- Everyday Favourites Ciabatta Roll 1 roll
- Dill Pickles 125g
- Batter Mix Everyday Favourites 500g
- Everyday Favourites BBQ Sauce 250ml
- Apple Wood Chips 12g
Three cheese mac with smoked rib of beef
Three cheese mac with smoked rib of beef
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself!
Ingredients
Method
1) Smoke the Jacob’s Ladder for 4 hours over apple chips, then vacuum pack and sous vide for 72 hours at 73˚C
2) Make a cheese sauce by making a roux then adding the milk, cream and cheese and blend until smooth and creamy, season with the salt and pepper
3) Layer grated goats cheese, pasta and cheese sauce in an individual copper pot and top with chunks of ciabatta and bake until golden brown
4) To make the frickles – combine the batter with cold water and drop sliced dill pickles in and deep fry until crispy and golden
5) To assemble the dish chargrill the Jacob’s Ladder and mop with the BBQ sauce, turning and mopping at regular intervals
6) Place the copper pan on a Stonecast oblong plate and rest the cooked Jacobs Ladder against the pan, top with the frickles and serve with Caesar salad or American slaw with red cabbage.
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