Foraged Herb Green Sauce

Blend together to a bright green sauce, season as needed. Pass over ice and chill.

Smoked Beef Fat Potato Puree

Beat warm smoked butter, beef fat and double cream into dry mash – seasoning with smoked salt, as needed. Smoke in a serving dish before serving.

Beef Sauce

Roast beef bones until a deep golden colour. Simmer with water and blanched pigs trotters for at least 6 hours. Skimming off any fat. Strain through muslin.
Colour the beef trim in a pan, before adding shallots and thyme and cooking until golden and caramelized. Add the beef and shallots to the stock and deglaze the pan with equal quantities of red wine, ruby port and madeira.
Reduce by two thirds. Add to the stock. Simmer for 2 hours before straining through muslin. Reduce to a sauce consistency. Season with Pedro Ximenez and infuse for 10 minutes with fresh thyme and lovage.

Puffed Beef Tendon

Steam beef tendons until full soft (around 6hrs). Remove any meat, fat of sinew – leaving only the clean tendons. Dehydrate until just dry. Fry in 220C oil until puffed. Season and dust with fermented mushroom powder.

Koji Marinated & BBQ’d Rib Cap

Blend the blackened beetroot on 60C with hot water, seasoning with white wine vinegar, sugar and salt. Pass and chill.
Separate the rib cap from the rib eye. Marinade overnight in beetroot and horseradish koji. Steam the rib cap with beef fat until tender. Press overnight. BBQ before brushing in the blackened beetroot glaze.