For the short rib/brine
Bring all ingredients together, boil, strain and chill.
Pour over the ribs, leave for 24hrs to brine, rinse well.
In a pressure cooker, bring both stocks and alcohol to the boil, add the short ribs
and put the lid on. Cook for 1.5 hours.
Once cooked, chill slightly and pick the meat down for the cottage pie.
For the Galloway beef fillet
Season the fillet then chargrill on the big green egg.
Beurre noisette the butter, add the aromatics then add the charred fillet.
Put in the oven at 65℃ with the probe, cook to 54℃. (Will take about 40 mins).
Rest and carve when ready to plate.
For the beef sauce
Reduce port and red wine together in a pot, down to a glaze.
Roast beef in another pot in butter and oil. Add shallots, garlic, carrots, celery trim,
peppercorns, bacon scraps, salt, herbs. Colour then strain.
Place back in the pot and add the port and wine.
Add the stocks, bring to a simmer, skim and cook out for 20-30 minutes.
Strain and reduce to a sauce consistency.
For the crispy shallot brunoise
Cook the finely sliced brunoise shallots in the fryer at 190℃.
Leave to cool in a napkin, season with salt.
For the bone marrow cream
Smoke the marrow using oak chips and a smoke gun.
Put smoked marrow in a pan on the stove to melt.
Blend the marrow until smooth, then chill slightly.
Blitz in the creme fraiche and season with the sherry vinegar and salt.
Leave to set in the fridge.
For the mash
Peel the potatoes and pass over the pan of melted butter, beat well to incorporate
Add the milk and cream, season to taste.
Reserve in a piping bag until needed.
For the Lincolnshire poacher rarebit
Bring the milk to the boil with the cheese rind, leave to infuse for 30 mins.
Strain the rind from the milk and place back on the heat.
Melt the butter in a pan and once foaming, whisk in the flour and gently cookout.
Slowly start adding the hot milk, constantly whisking to ensure a smooth sauce.
Once all the milk is incorporated and the sauce is thick and smooth, remove from the
heat and whisk in the grated cheese.
Finally, whisk in the yolks and adjust seasoning with salt and pepper. Reserve in a piping bag until required.
For the celery
Warm the chicken stock with the celery salt.
Prep the celery and peel off any woody bits, reserve the leaves in iced water.
Add the sliced celery to the stock for a few minutes.
Lay the celery out flat in a small vacuum pouch and add a few spoonfuls of the stock.
Vac pac until completely compressed, cook in the pan of boiling water with the potatoes for 25 minutes.
Reserve in the bags until needed.
Carrots
Cook the carrots in the carrot juice as it reduces, the portion to desired sizes.