Beef stock

1. Make beef stock for red wine whiskey sauce (shop bought is fine)
2. Make beef sauce by sautéing shallots & garlic, de-glaze with the red wine vinegar and sugar combined
3. Add wine & reduce
4. Add whiskey & reduce
5. Add stock and reduce
6. Finish sauce with raw whiskey to taste

Oxtail Pithivier

1. Oxtail will have been braised during the starter in the beef consommé
2. Dice the vegetables and sweat off in a pan
3. Add the oxtail and whiskey.
4. Add some of the beef and whiskey sauce
5. Set in a mould (not layered like a classic pithivier)
6. Chill in the blast chiller 10 minutes.
7. Lay puff pastry and put chilled oxtail inside, form a dome with the puff pastry over the top. Wash with egg wash and sprinkle pastry with thyme and rosemary.
8. Bake for 15-17 minutes at 180 degrees.

Pommes Pont Neuf (potato terrine)

1. Peel, slice potatoes and layer with dripping, salt & pepper. Bake @ 165 for 1 hour, chill & press for 4 hours minimum
2. Once chilled, cut into into desired size chips. Deep fry in veg oil for approx. 3-4 minutes.

Caramelised onion & onion purée

1. Caramelise onions and deglaze with whiskey and sugar, keep some aside and blend the rest for purée

Hispi cabbage

Quarter the Hispi cabbage (one segment per plate), cook in a pan for 5-10 minutes, basting in lots of butter.

Salsa verde

Chop all herbs finely by hand, mince one clove of garlic and combine all with olive oil.

Crispy shallots

Slice, cover in flour and deep fry for a couple of minutes

Whiskey-aged beef

1. Cook beef on big green egg, 15-25 mins depending on size.(25mins)
2. Plate dish using all elements above