BLADE OF DEXTER BEEF, OLIVE OIL MASH, BABY LEEKS.
INGREDIENTS
1 Blade of beef/ 4 x 300gm portions
150 gm Smoked streaky bacon
50 gm Bacon fat (or something similar)
1 bottle of good Red wine.
Bay leaf,Thyme,Rosemary,Oregano.
½ chilli and a little orange peel.
2 cloves garlic
500 ml Beef stock
30 ml Raspberry Vinegar
500 ml Chicken stock
Small pot Beef bouillon.
5 gm Yeast
50 ml Tamari soy Sauce
30 ml Worchester sauce
350 gm Onions
200 gm Celery ] Mirepoix ( roughly chopped)
200 gm Carrots
1kg Wilja or maris piper peeled potatoes (see recipe)
40 gm Butter
30 gm Plain Flour
Garnish:
160 gm Button mushrooms
16 Button Onions
100 gms Bacon Lardons
Baby Leeks
20gm Flat leaf Parsley (chopped)
METHOD
Day 1
1. Take the blade of beef, wrap it tightly in cling film and cut through into 4 equal pieces approximately 300gm each.
2. Heat a large frying pan and pop in the bacon fat and carefully fry off the beef until really dark brown and caramelised, remove the beef from the pan and put on a plate and allow to cool. Pour off the excess fat and then por in the red wine and raspberry vinegar and reduce by 2/3rds, take the beef and place in a vac bag and pour over the wine reduction add the herbs bacon, garlic,chilli, orange peel and Vacuum pac overnight.
3. Add the stocks together in a pan, add the soy, worcester sauce, and yeast and a small pot of beef Bouillon and bring to the boil. In a medium pan put in the butter and melt until it starts to go golden brown, then add the flour (Roux) , incorporate well, then carefully add the stock 200 ml at a time to make your stock base, whisk in well.
4. In a frying pan brown the vegetables in the remaining bacon fat until golden colour,reserve.
DAY2
1. In a large casserole pot place the marinated beef, vegetables and sauce and bring carefully up to the boil. Place on the lid and transfer to a preheated oven 160c for 3 hours
2. Allow the Beef to cool for 5 minutes then remove the Beef and Bacon, cover with cling film to stop drying out, then pass out the vegetables through a fine sieve from the sauce.Pour the sauce back into the casserole pan and reduce the sauce by 2/3rds and check the seasoning and thickness then put the Beef back into the sauce and baste for a few minutes, (the bacon is used for lardons to garnish) Keep hot.
3. Take the mushrooms, baby onions and bacon, carefully warm and season, add parsley and keep warm, reheat the leeks in a little butter. Place the beef carefully on one side of the plate a large spoonful of olive oil mash on the other side, place a spoonful garnish on top of the mash, sauce over the beef and put two young leeks on top of each piece of beef, serve.
Jobs to do while the BEEF is cooking:
In boiling salted and sugared water, cook off the leeks and then refresh in cold water drain well and reserve.
Roast the button onions in the oven on 180c for 40 minutes, remove, cool and peel, reserve.
Button chestnut mushrooms, fry off in a little butter and reserve.
Streaky bacon cut into Lardons, and reserve.
Parsley chop roughly.
OLIVE OIL MASH 4 portions
1kg Wilja or Maris piper potatoes
100 ml Olive oil
200 ml Milk
Salt and white pepper
Method
Boil the potatoes, add the oil, milk and seasoning and mash until creamy, keep warm.