- To serve:
- Scotch Beef Shin Croquettes
- Smoked Caper Bone Marrow Mayonnaise
- Season Leaf to garnish
- Croquettes:
- 5k Scotch Beef Shin, on the bone
- 3k Rooster Potatoes
- 1ea Orange, zested
- to taste Salt
- to taste Chinese 5 Spice
- 1batch Béchamel Sauce
- 250g Creamed Horseradish
- 20g Tarragon, chopped
- Béchamel:
- 200g Butter, soft
- 200g Flour
- 20g Maldon Sea Salt
- 250g Milk
- 1k Milk
Braised Scotch Beef Shin Croquettes, Smoked Caper & Bone Marrow Mayonnaise
Braised Scotch Beef Shin Croquettes, Smoked Caper & Bone Marrow Mayonnaise
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! Braised Scotch Beef Shin Croquettes, Smoked Caper & Bone Marrow Mayonnaise by James Forrest Burger
Ingredients
Method
Method:
1. Bake the potatoes in a dry oven on salt at 200 degrees.
2. For the Scotch Beef shin begin by brining the pieces for 4 hours. Then pat dry, season and seal the meat. Transfer to a vacuum bag with some brown chicken stock and seal.
3. Cook the meat in a water bath for 12 hours at 82 degrees. Once cooked remove from the bag, drain and pick the meat down from the bone, season with the orange and 5 spice then set aside. (Reserve the marrow from the bone for the mayonnaise)
4. Start the béchamel by combining the first 4 ingredients in Thermomix bowl. Blend well to combine the flour and butter then add the rest of the milk. Using the whisk attachment cook the sauce at 100 degrees for 20 minutes.
5. Once the potatoes are cooked through scoop out the flesh and pass through a steamer tray for a rough, dry mash. Season lightly.
6. Once you have the three elements ready, combine them and add the horseradish and chopped tarragon. Check the seasoning and allow the mix to cool a little.
7. In cling film roll 500g of the mix into 45cm ballotines
8. Put in the fridge to set.
9. Cut into 4cm pieces then freeze for 10 minutes till firm. Remove cling film.
10. Double panné with Panko.
11. Fry at 170 degrees till golden and piping hot.
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