Roast rump and smoked rib of Scotch beef, Jersey Royals, spinach and crowdie pithivier, shallot and morel marmalade, watercress, salsa verde

Ingredients

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Ingredients

  • g Jacob’s ladder

For the brining process

  •   1 part salt
  •   12 parts water
  •   6 tbs mustard seeds
  •   4 cinnamon sticks
  • g thyme
  •   8 bay leaves
  •   10 cloves
  •   1 tbs juniper
  •   10 cloves garlic
  •   Toast all the spices and combine with the rest of the ingredients then brine the beef on the bone for 4 hrs.

For the cooking process

  • g brined beef
  •   4 charred carrots
  •   2 charred onion
  •   2 sticks charred celery
  •   1 charred fennel
  •   6 lts Beef stock
  •   5 bay leaves
  • g thyme

For the shallot and morel marmalade

  • g banana shallot
  • g dried morels
  • g fresh morels
  •   brown sugar
  •   1 tsp cep powder
  •   dash morel essence

and in a muslin bag

  •   bay
  •   thyme
  •   orange zest
  •   garlic

For watercress salsa

  •   6 bunches watercress
  • g fine grated horseradish
  •   1 tbs glucose
  • ml vegetable stock

Method

  • 1

    Step 1

    Submerge the beef in the stock and mirepoix and cook at 86°C overnight, when cooked remove the bones and press.
  • 2

    Step 2

    When the beef is cold portion then crisp up on all 4 sides in a hot pan with beef dripping for service
  • 3

    Step 3

    For the filling for the pithivier wilted spinach bound with Kate Rodgers crowdie and grated nutmeg
  • 4

    Step 4

    Soak the dried morels overnight then sweat the shallots slowly in oil with the muslin bag for an hour, add the brown sugar, cep powder and the rehydrated morels with liquid and simmer gently for a further hour, slice the fresh morels in rings and add to the marmalade, cook for 30 minutes and season with the morel essence and remove the muslin.
  • 5

    Step 5

    Blanche and dry the watercress then blend with the other ingredients. Then mix with diced green chilli, green pepper, asparagus, courgette, cucumber, mooli and sibeos.
  • 6

    Step 6

    Serve with roast rump of beef, buttered Jersey Royals and red wine jus.

Ingredients

  • 10000 g Jacob’s ladder
  • 1 part salt
  • 12 parts water
  • 6 tbs mustard seeds
  • 4 cinnamon sticks
  • 100 g thyme
  • 8 bay leaves
  • 10 cloves
  • 1 tbs juniper
  • 10 cloves garlic
  • Toast all the spices and combine with the rest of the ingredients then brine the beef on the bone for 4 hrs.
  • 10000 g brined beef
  • 4 charred carrots
  • 2 charred onion
  • 2 sticks charred celery
  • 1 charred fennel
  • 6 lts Beef stock
  • 5 bay leaves
  • 10 g thyme
  • 3500 g banana shallot
  • 40 g dried morels
  • 400 g fresh morels
  • brown sugar
  • 1 tsp cep powder
  • dash morel essence
  • bay
  • thyme
  • orange zest
  • garlic
  • 6 bunches watercress
  • 50 g fine grated horseradish
  • 1 tbs glucose
  • 100 ml vegetable stock