To prepare the beetroot
Wash and peel beetroot.
Place the peeled beetroot in a bowl and season liberally with salt, thyme, rosemary and smashed garlic cloves.
Cook en papillote at 180 Celsius with a decent glug of Cold pressed Highland rapeseed oil.
Check with a cake tester. The beetroot should take a minimum of 40 minutes and should be caramelized and fully cooked.
To make the emulsion
In a vitamix, blend all ingredients except for the oil to a very smooth paste.
Emulsify the grapeseed oil and pass through a chinois into a bowl set over another bowl with ice to cool the mixture down.
To make the smoked bone marrow
Make a solution with the sparkling water and salt.
Immerse the marrow in the water and allow the salt and carbonated water to draw the blood from the marrow.
This will take up to 2 days in the fridge depending on the size of the marrow.
Change the water if necessary.
Once de gorged, place the marrow on a tray and place that tray on a tray filled with ice to keep it cold.
Light a small fire or BBQ with a lid or chamber attached. Once the coals are glowing and starting to die down, place some peat on top to start the smoking process. Put the marrow and ice set-up over the smoke and close the lid.
Smoke for approximately 1 hour, turning occasionally making sure the marrow doesn’t melt.
To prepare the blackcurrant bitter leaf
Break the lettuce down into individual leafs, keeping the very outermost leafs for another use.
Mix all of the liquids together to create a vinaigrette.
Place the radicchio in a metal bowl with the vinaigrette and cling film several times.
Place the bowl in a vac pac machine to marinade/compress the two.
To prepare the goose skirt
Trim the goose skirt, removing any inedible silver skin and sinew.
Cooking from room temperature, season well & grill over very hot coals turning regularly and brushing with rendered smoked bone marrow fat. (You will no doubt have scraps of bone marrow from the smoking process).
Rest the beef.
To make the beetroot glaze
In a medium pot, reduce the beetroot juice, skimming when necessary.
A thick glaze is what you are looking for.
You should be left with about 100g liquid.
Season well with decent red wine vinegar. (This should be thick and punchy)
To make the beef sauce
In a medium pan, caramelise the beef trim. Remove the beef and set aside.
In the same pan, add the shallot and mushroom. Cook until soft.
Add the port, reduce.
Add the wine, reduce.
Add the beetroot juice and reduce until syrupy.
Add the beef back to the pan with the two stocks and bring to the boil.
Once up to the boil, turn the heat down and cook slowly for a few hours until the beef has given all of its flavour to the liquid. This can be done much faster in a pressure cooker if you have one.
Pass and reduce to your taste.
I season the sauce with pickled wild garlic vinegar before serving.
To serve
Take four plates and dust lightly with beetroot powder.
Glaze the cooked beetroot with the beetroot lacquer.
Sprinkle toasted caraway seeds on the glazed beets and put on the plate pointing south-west.
Dot a few small pieces of hairy bittercress over the glazed beetroot.
Make a small rocher of the mustard emulsion and place next to the beetroot.
Slice the goose skirt and divide between 4 plates above the beetroot.
Make a small and pretty bundle with the compressed leaf to the side of the beef.
Warm the smoked bone marrow and sauce together and pour in the middle of the plate.