Beef shin braise

Ingredients

2kg beef shin, bone-in

1 fennel

2 carrots

1 onion

4 garlic cloves

thyme

8 anchovy fillets

1 orange, juiced

1 bottle of red wine

500ml of beef stock

Method

Season the beef shin with salt and pepper

Heat some olive oil in a cast iron casserole dish until hot

Sear the beef in the dish until brown

Remove from the dish and set aside

Roughly chop the vegetables and add to the dish

Mix in anchovies and thyme, stirring briefly

Place the beef on top of the vegetables and cover with the wine, stock and orange juice

Bring to the boil, cover with a lid and place in the oven for 2.5 hours

Brasied gem lettuce

Ingredients

3 tbsp extra virgin olive oil

2 tbsp butter

2 gem lettuce – cut vertically in half

1 clove garlic thickly sliced

150ml chicken stock

Squeeze of lemon

Small handful of parsley

Method

Season the beef shin with salt and pepper

Heat some olive oil in a cast iron casserole dish until hot

Sear the beef in the dish until brown all over

Remove from the dish and set aside

Roughly chop the vegetables and add to the dish

Mix in anchovies and thyme, stirring briefly

Place the beef on top of the vegetables and cover with the wine, stock and orange juice

Bring to the boil, cover with a lid and place in the oven for 2.5 hours

Crispy leeks

Ingredients

200g leek tips

500ml veg oil

1g Maldon salt

Method

Heat oil to 140 degrees

Julliene cut the leeks (matchstick shapes)

Place leeks into the oil

Cook until oil stops bubbling and remove leeks

Place on draining tray and sprinkle with Maldon salt

Place the leeks into hot oil and cook until the oil stops bubbling then carefully lift the leeks out of the oil and place on to a draining tray and sprinkle with maldon salt.

Beef jus

Ingredients

tsp olive oil

2 shallots, finely chopped

175ml port

175ml red wine

1 rosemary sprig

1 bay leaf

800ml beef stock

2 tbsp butter

pinch sugar

Method

Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins

Add the port, wine and herbs and simmer for 10 mins, or until reduced by half

Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.

Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Carrot purée

Ingredients

200g of carrots, chopped

50g of butter

50ml of water

Method

Melt butter, add carrots and cook for 5 minutes at a medium heat in a saucepan

Add water and cook for 15 minutes until soft

Blend in a food processor and pass through a sieve.