Poached Scotch Beef, Savoy Cabbage, Pickled Carrots by Brian Maule

QMS

QMS

Standard Supplier 28th March 2014

Poached Scotch Beef, Savoy Cabbage, Pickled Carrots by Brian Maule

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! Poached Scotch Beef, Savoy Cabbage, Pickled Carrots recipe by Brian Maule from Chardon d'Or. Serves 4. In association with Quality Meat Scotland. Photography by Guy Hinks

Ingredients

  • 1x Scotch Beef Brisket
  • 1x carrot
  • 1x Onion
  • 1x Garlic
  • 3x Sprigs Thyme
  • 3x Sprigs Rosemary
  • 50g Butter
  • 1-2L Stock
  • 2-3 Carrots
  • 300g Water
  • Salt
  • 100g Sugar
  • 100g White wine vinegar
  • sprig of thyme
  • 1x orange
  • 1 packet of green beans
  • ½ savoy cabbage
  • 5og butter
  • light jus

Method

Roll the Scotch Beef brisket and tie with a string. Season then fry in a hot pan with a little oil, getting a nice even colour all over. Take out.
Peel and chop both onion and carrot, cut garlic in half, put butter and vegetables in pot and fry well, caramelising the vegetables. Put Scotch Beef back in and cover with stock, add thyme and rosemary bring to the boil, cover with tin foil or greaseproof pape. Put in oven for about 2 – 2 ½ hours. Take out cut string off then roll in clingfilm to get a nice round shape. When cold cut into even slices.
Put water, sugar, salt, vinegar, thyme and cut orange. Put onto heat and bring to the boil. Peel and chop carrots evenly add to pickle cook.
Pick and cook green beans. Pick savoy cabbage taking out the core of each leaf keeping quite rough. Blanche in boiling water for a couple of minutes when serving. Put a little water and butter together bring to the boil add cabbage, cook slowly until nice and tender.
When dressing the plate put cabbage to the left hand side, 2 slices of Scotch Beef on top, carrots to the side of the green beans or on top then sauce over and around.