Short horn beef rib & fillet

wild garlic custard, sumac, onion & malt broth, garden herbs

The Recipes / Meat

Askham Hall, Cumbria

Rib
2kg beef rib bone
500g banana shallots, sliced 4 cloves garlic
2 bay leaves
2 large sprigs thyme
1 litre red wine
2 litres white chicken stock

Wild garlic custard
300ml cream
3 eggs
120ml wild garlic leaves, juiced and reduced to 40ml

Onion and malt broth
2kg white onions, sliced
5 cloves garlic
100g butter
2 litres fresh brown chicken stock
1 sprig thyme
4 leaves gelatine
Malt extract and yeast extract Raw fillet and sumac
12 thin slices beef fillet (like Carpaccio) Pinch sumac
Pinch of salt

www.askhamhall.co.uk

Serves 4

Heat some oil in a pan and colour the ribs. In another pan sweat the shallots, garlic, bay leaves and thyme, add the wine, and reduce until glossy. Add the chicken stock and reduce, then sieve the sauce and cool. Vacuum pack the beef ribs with the sauce and cook in a water bath at 65˚C for 64 hours. Remove the ribs and reduce the sauce. Remove the bones and cut the meat into cubes, glazing with the sauce until they are sticky.

Mix and season the wild garlic custard ingredients. Cook in a water bath at 140˚C for 16 minutes until just set.

For the broth, sweat the onions, garlic and butter, add the stock and thyme, bring to the boil then allow to cool and transfer to a vacuum bag. Set a water bath to 62˚C then cook for 96 hours. Strain the broth, bring to the boil then take off the heat and add the soaked and drained gelatine leaves. Once cooled freeze in a container. Remove the broth, wrap in muslin and hang over a container so the mixture melts through.

Season with the malt and yeast extracts. Season the beef fillet with the sumac. The hot broth will cook the fillet on the plate.

Dot around the beef with the wild garlic custard, add the rib cubes and roasted silver skin onions. Pour over the hot broth. Garnish with fresh pea shoots, wild garlic flowers, micro radish leaves, allium flowers, micro coriander, Thai basil and broad bean flowers.