Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline, Swiss Chard by Martin Hollis

QMS

QMS

Standard Supplier 29th July 2014

Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline, Swiss Chard by Martin Hollis

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

  • 1 x 5oz Scotch Beef fillet (28 dry aged)
  • 1 x short rib osso bucco beignet
  • 3 x bone marrow pieces
  • 100g Pomme Mousseline
  • ¼ purple carrot
  • ½ shallot
  • 2 x chard stalks
  • 3 x chard leaf ribbons
  • Jus (thyme leaves & ox tongue brunoise, croutons)
  • Rapeseed oil
  • Short Rib Osso Bucco:
  • 5k beef short rib (brined for 24 hours)
  • 1 k carrots
  • 1k white onion
  • 1k celery
  • 40g garlic
  • 25g thyme
  • 5g rosemary
  • 10g bay
  • 200g tomato paste
  • 1.5 lit white wine
  • 3 lit beef stock
  • Brine:
  • 9 lit water
  • 460g table salt
  • 100g pink salt
  • 150g brown sugar
  • 15g juniper berrys
  • 10 cloves
  • 20g thyme
  • 10g bay leaves
  • 20g coriander seed
  • 5g star anise
  • 10g garlic
  • Pommes Mousseline:
  • 300g rooster potato (mash)
  • 600ml double cream
  • Bone marrow:
  • 5k bone marrow pennies
  • 20g thyme
  • 5g bay
  • 2lit whole milk

Method

Short Rib Osso Bucco:
Flour and colour the short ribs in a thick bottomed pan, blacken the vegetables on the stove top and add to the pan with the short ribs and aromatics, cook out the tomato paste and deglaze with the white wine. Cook out until evaporated then add beef stock. Cover and braise at 160°c until tender and falling off the bone. (Remove the cover during the last 30-45 minutes of cooking to allow the sauce to reduce.)
Pick the meat from the bones and shred with fingers and moisten with reduced braising liquor and press into a flat tray and refrigerate until set. Cut into even sized pieces approx 75grm in weight and Pane. Keep refrigerated until required.
When required deep fry and serve.
Brine:
Combine all ingredients and bring to the boil. Leave to infuse overnight. Pass before use.
Pommes Mousseline:
Reduce 300ml of cream to 100ml, incorporate mash and beat till smooth. Whip the remaining cream to soft peaks and fold into the mixture, season and retain.
Bone marrow:
Allow the bones to come up to room temperature then pop out the marrow. Soak in the milk for twenty four hours to remove impurities. Separate into equally sized groups and double bag with the aromatics. Steam at 85°C until cooked through refresh and retain.