James Devine’s rib of beef, braised Puy lentils and watercress

Ingredients

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Ingredients

  • g Rib of beef
  •   Sea salt
  •   4 Heritage carrots
  • g Thyme
  •   Garlic, 1 clove
  • g Puy lentils
  • g Celeriac
  • g Shallot
  • g Parsley
  • g Chives
  • ml Red wine
  • g Watercress

Method

  • 1

    Step 1

    Remove excess fat from rib and render down in pan, use this fat to cook the heritage carrots, add a little water, thyme and garlic and cook 15-20 minutes over low heat until tender.
  • 2

    Step 2

    Boil lentils in salted water 12-15 minutes until just cooked, drain and refresh in cold water.
  • 3

    Step 3

    Dice the celeriac and shallot and sweat off in butter, add the cooked Puy lentils, stew for a few minutes before finishing with some butter and soft herbs.
  • 4

    Step 4

    Seal the beef on all sides in hot pan, until well coloured all over. Transfer to oven 180°C for five minutes.
  • 5

    Step 5

    Remove and rest for further five. Carve and serve. Assemble all ingredients on plate and finish with fresh watercress.

Ingredients

  • 300 g Rib of beef
  • Sea salt
  • 4 Heritage carrots
  • 10 g Thyme
  • Garlic, 1 clove
  • 100 g Puy lentils
  • 50 g Celeriac
  • 1 g Shallot
  • 5 g Parsley
  • 5 g Chives
  • 100 ml Red wine
  • 20 g Watercress