- 1 x 5oz Scotch Beef fillet (28 dry aged)
- 1 x short rib osso bucco beignet
- 3 x bone marrow pieces
- 100g Pomme Mousseline
- ¼ purple carrot
- ½ shallot
- 2 x chard stalks
- 3 x chard leaf ribbons
- Jus (thyme leaves & ox tongue brunoise, croutons)
- Rapeseed oil
- Short Rib Osso Bucco:
- 5k beef short rib (brined for 24 hours)
- 1 k carrots
- 1k white onion
- 1k celery
- 40g garlic
- 25g thyme
- 5g rosemary
- 10g bay
- 200g tomato paste
- 1.5 lit white wine
- 3 lit beef stock
- Brine:
- 9 lit water
- 460g table salt
- 100g pink salt
- 150g brown sugar
- 15g juniper berrys
- 10 cloves
- 20g thyme
- 10g bay leaves
- 20g coriander seed
- 5g star anise
- 10g garlic
- Pommes Mousseline:
- 300g rooster potato (mash)
- 600ml double cream
- Bone marrow:
- 5k bone marrow pennies
- 20g thyme
- 5g bay
- 2lit whole milk
Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline, Swiss Chard by Martin Hollis
Black Isle Scotch Beef Fillet, Short Rib ‘Osso Bucco’, Shallot, Pommes Mousseline, Swiss Chard by Martin Hollis
As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Photography by Guy Hinks.
Ingredients
Method
Short Rib Osso Bucco:
Flour and colour the short ribs in a thick bottomed pan, blacken the vegetables on the stove top and add to the pan with the short ribs and aromatics, cook out the tomato paste and deglaze with the white wine. Cook out until evaporated then add beef stock. Cover and braise at 160°c until tender and falling off the bone. (Remove the cover during the last 30-45 minutes of cooking to allow the sauce to reduce.)
Pick the meat from the bones and shred with fingers and moisten with reduced braising liquor and press into a flat tray and refrigerate until set. Cut into even sized pieces approx 75grm in weight and Pane. Keep refrigerated until required.
When required deep fry and serve.
Brine:
Combine all ingredients and bring to the boil. Leave to infuse overnight. Pass before use.
Pommes Mousseline:
Reduce 300ml of cream to 100ml, incorporate mash and beat till smooth. Whip the remaining cream to soft peaks and fold into the mixture, season and retain.
Bone marrow:
Allow the bones to come up to room temperature then pop out the marrow. Soak in the milk for twenty four hours to remove impurities. Separate into equally sized groups and double bag with the aromatics. Steam at 85°C until cooked through refresh and retain.
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.
