- Fermented turnip:
- 1 large Turnip or swede
- 1 tbsp Sea salt roughly
- Kale salt:
- 200g Kale stalks
- 10g Sea salt
- To plate:
- 500g Aged Scotch Beef sirloin (min 80days)
- 130g Butter
- 150g Purple kale
- 120g Fermented turnip
- 12 small pieces Sea rocket
- A few pinches Kale salt
- 150g Beef jus
Aged Scotch Beef sirloin, kale, turnip and sea rocket by Scott Smith at Norn
Aged Scotch Beef sirloin, kale, turnip and sea rocket by Scott Smith at Norn
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
Method
Fermented turnip:
Peel the turnip, and then using a mandolin, slice it very finely to the point you can almost see through the slices.
Cut these into strips 1cm wide.
Weight the resulting turnip and put into a bowl, add to it 2% of its weight in sea salt, mix well and leave it at room temperature for 1 hour.
After an hour, give it a very good mix again, bruising it very slightly to get the juices coming out. Leave 1 more hour.
Put all the turnip and its juices into a jar and make sure it is pushed down very well. Add a non reactive weight to the jar to keep the turnip submerged under the liquid (this part is very important).
Leave the jar in a warm room for about 3-6 days.
Then seal and put into the fridge.
Kale salt:
Fully dehydrate the kale stalks in a very low oven until crisp and dry.
Blend with salt.
Store in an airtight container.
To plate:
Allow the Scotch Beef to come to room temperature. Heat a heavy based frying pan until lightly smoking. Rub the Scotch Beef with oil and salt and put in the pan.
Colour it evenly on all side until dark and golden. Turn the heat down and add 100g of butter. Once it begins to foam, baste the meat and put in in the oven for 10 minutes (basting half way through). Remove the meat and allow it to rest.
Put the kale into a sauce pan and add a little water and the remaining butter. Put a lid on and let it steam at high heat for 3 minutes. Remove the lid and finish with a little of the kale salt.
Cut the Scotch Beef sirloin into 4 nice slices and arrange 1 slice on the middle of the plate.·
Lightly season the turnip and place it coiled on the Scotch Beef.
Scatter the kale around.
Finish with some more of the kale salt, sea rocket and the Scotch Beef jus.
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