- Rare breed Glenarn shorthorn
- • Hannan’s cube roll 3-4 kg
- • Thyme bunch
- • Butter 50g
- • Beef fat 150g
- Hannan’s Sugar pit short rib
- • Hannan’s Sugar pit beef 1.5kg
- • Flour 200g
- • Egg 3
- • Milk 200g
- • Onion crumb 100g
- Onion Puree
- • White onion 1 kg
- • Cream 500ml
- • Sage 10g
- • Xantana gum 2 tsp
- • Butter 50g
- • Rapeseed oil 50ml
- Beef fat chips
- • Maris piper potatoes 500g
- • Beef fat 5 litres
- • Vegetable oil 5 litres
- • Brine 1 litre
- • Malt Vinegar 200ml
- Beef Gravy
- • Veal stock 1 litre
- • Port 100ml
- • Red wine 100ml
- • Madeira 100ml
- • Beef trim 200g
- • Mirepoix vegetables 100g
- • Thyme 5g
- • Butter, cubed 100g
- • Beef fat 100g
- Puy Lentils
- • Carrots 50g
- • Celeriac 50g
- • Shallots 50g
- • Puy lentils 200g
- • Red wine 100ml
- • Black pudding 200g
- • Back bacon 2 slices
- • Veal stock 500ml
- • Port 200ml
- • Rosemary and Thyme 10g
- • Chives, flat leave parsley 10g
- • Cubed butter 200g
- • Maldon sea salt pinch
- • Rapeseed oil 50ml
- Heritage Carrots
- • Heritage carrots, diff size & colour 14 single
- • Rosemary and thyme 10g
- • Garlic 2 gloves
- • Beef fat 500ml
- • Pickling liquid 200ml
- Horseradish Emulsion
- • Egg yolk 4
- • English mustard 1 tsp
- • White wine vinegar 1 tbs
- • Rapeseed oil 400ml
- • Horseradish paste (colmans) 1 tbs
- • Lemon 1
- • Watercress, young leaves 200g
A rare breed by James Devine
James Devine
4th October 2018
A rare breed by James Devine
A rare breed by James Devine - this dish was prepared by James for his appearance on Great British Menu.
Ingredients
Method
Rare breed Glenarn shorthorn
• Remove fat and render down
• Use trim, bone and sinew for gravy
• Vac pack the eye of meat and cook 55 C for 90 mins
• Remove and seal all over in hot pan until golden brown
• Rest 10 mins and serve
Hannan’s Sugar pit short rib
• Water bath the sugar beef 90C for 90 mins
• Remove chill, portion and then flour, egg, breadcrumb
• For the onion crumb – slice onion, roll in flour, deep fry until golden brown
• Leave to dry out in a warm place for at least 24hours
Onion Puree
• Slice onions finely
• Caramelise in oil and butter until soft, golden brown, add the sage
• Add cream and simmer further 15 – 20mins
• Blend in thermomix with xantana until silky smooth
Beef fat chips
• Peel and cut chips to required size/shape
• Brine, bag and steam at 100C for 30 mins
• Blanch 150C in vegetable oil 5 mins
• Finish in beef fat 190C until golden brown
Beef Gravy
• Brown beef trim until golden brown with the vegetables
• Deglaze with wine, port, madeira and reduce
• Add the veal stock and brown chicken, reduce by two thirds
• Pass, finish with butter and serve.
Puy Lentils
• Cook Puy Lentils in cold salted water until tender, refresh in ice cold water
• Sweat off vegetables in oil until golden brown
• Add wine port and reduce.
• Add veal stock and reduce by half.
• Add Puy Lentils and reduce until sticky.
• Fold through diced cooked bacon and black pudding
• Finish lentils with fresh herbs, butter and seasoning.
Heritage Carrots
• Place carrots, beef fat, garlic and herbs in vacuum pack bags and seal.
• Cook at 88 degrees for one hour.
• Reserve 2 carrots, slice thinly and place in pickling liquid
Horseradish Emulsion
• Place yolks, mustard, vinegar, horseradish in a bowl and whisk
• Gradually add the oil until thick, creamy and emulsified
• Finish with lemon juice, correct seasoning, serve
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
