Glenn Roach, Executive Chef of the Surf & Turf restaurants in MacDonald Hotels & Resorts (www.macdonaldhotels.co.uk), gives his recipe for braised beef shin, leek fondant with braised gem lettuce...
Beef shin braise
Ingredients
- 2kg beef shin, bone-in
- 1 fennel
- 2 carrots
- 1 onion
- 4 garlic cloves
- thyme
- 8 anchovy fillets
- 1 orange, juiced
- 1 bottle of red wine
- 500ml of beef stock
Method
- Season the beef shin with salt and pepper
- Heat some olive oil in a cast iron casserole dish until hot
- Sear the beef in the dish until brown
- Remove from the dish and set aside
- Roughly chop the vegetables and add to the dish
- Mix in anchovies and thyme, stirring briefly
- Place the beef on top of the vegetables and cover with the wine, stock and orange juice
- Bring to the boil, cover with a lid and place in the oven for 2.5 hours
- Brasied gem lettuce
Ingredients
- 3 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 gem lettuce – cut vertically in half
- 1 clove garlic thickly sliced
- 150ml chicken stock
- Squeeze of lemon
- Small handful of parsley
Method
- Season the beef shin with salt and pepper
- Heat some olive oil in a cast iron casserole dish until hot
- Sear the beef in the dish until brown all over
- Remove from the dish and set aside
- Roughly chop the vegetables and add to the dish
- Mix in anchovies and thyme, stirring briefly
- Place the beef on top of the vegetables and cover with the wine, stock and orange juice
- Bring to the boil, cover with a lid and place in the oven for 2.5 hours
Crispy leeks
Ingredients
- 200g leek tips
- 500ml veg oil
- 1g Maldon salt
Method
- Heat oil to 140 degrees
- Julliene cut the leeks (matchstick shapes)
- Place leeks into the oil
- Cook until oil stops bubbling and remove leeks
- Place on draining tray and sprinkle with Maldon salt
- Place the leeks into hot oil and cook until the oil stops bubbling then carefully lift the leeks out of the oil and place on to a draining tray and sprinkle with maldon salt.
Beef jus
Ingredients
- tsp olive oil
- 2 shallots, finely chopped
- 175ml port
- 175ml red wine
- 1 rosemary sprig
- 1 bay leaf
- 800ml beef stock
- 2 tbsp butter
- pinch sugar
Method
- Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins
- Add the port, wine and herbs and simmer for 10 mins, or until reduced by half
- Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
- Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Carrot purée
Ingredients
- 200g of carrots, chopped
- 50g of butter
- 50ml of water
Method
- Melt butter, add carrots and cook for 5 minutes at a medium heat in a saucepan
- Add water and cook for 15 minutes until soft
- Blend in a food processor and pass through a sieve.
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