Serves 4

Preparation Time 1 Hour 30 Minutes

Cooking Time 1 Hour

For the Beef

  • 1kg beef diamond muscle
  • 4l water
  • 320g salt
  • 4 bay leaves
  • 8 black peppercorns

For the Salt-Baked Beetroots

  • 2 medium beetroots
  • 200g salt
  • 30g egg white
  • 1 sprig of thyme
  • 1 clove of garlic
  • a little water

For the Globe Artichoke

  • 2 globe artichokes
  • vegetable stock, enough to cover
  • For the Shallots
  • 1 large banana shallot
  • 100g caster sugar
  • 1 splash of sherry vinegar

For the Beef Dripping Potatoes

  • 4 Maris Piper potatoes
  • beef dripping, to cover
  • 10g salt
  • 1 clove of garlic
  • 1 sprig of thyme

For the Tender Stem Broccoli

  • 200g tender stem broccoli

For the Madeira Sauce

  • Jacob’s ladder bones
  • 2 shallots, sliced
  • 1 clove of garlic, peeled
  • 5 button mushrooms, sliced
  • 1 tbsp sherry vinegar
  • 100ml Madeira
  • 1l chicken stock
  • 200ml veal stock or demi glaze
  • 20g butter

Method

Brine the beef cut in an 8% brine with the bay leaves and black peppercorns for 1 hour before cooking. Once brined, rinse off lightly and pat dry. Shallow fry the meat until browned on all sides.

Place in the oven at 160°C for 10 minutes, turning regularly.

You can cook the meat to your own preference, in the restaurant however, we prefer medium rare. It’s important to leave the beef to rest for 10 minutes in a warm place after it comes out of the oven.

For the salt-baked beetroots

Blend all the ingredients, apart from the beetroots, until you have a firm paste. It should not be too wet or too dry. Coat the beetroot in the paste, then bake at 170°C for 25–30 minutes. To check whether cooked, turn upside down and insert a knife. The flesh should be tender and the knife should slide out. Once cooked, leave to cool for 5 minutes. Crack and scrape off the salt crust and peel. Cut into rounds and purée the trimmed beetroot.

Peel the globe artichokes and cook in a light vegetable stock until tender, leaving to cool in the liquid. Once cold, cut each into 6 pieces.

Cut the shallot into 4 discs. Leave the skin on while you do this to help maintain the shape, then discard it. Salt the shallot discs for 5 minutes, then dry the excess moisture on kitchen paper. Fry in oil and a little butter until golden brown. Drain the fat from the pan and add the sugar. Make a caramel, then once the shallot is golden and cooking nicely, add a splash of vinegar. Cook until soft but not falling apart.

For the beef dripping potatoes

Peel and cut each potato into 3 circles, it’s best to slice each one into thirds, then cut out circles using a pastry cutter. Once the desired shape has been achieved, blend the salt, thyme and garlic together. Coat the potatoes in the salt mix, leave for 15 minutes, then rinse under a tap. Melt the dripping and cover the potatoes in the fat. Cook in the oven slowly, at 160°C, until tender. This should take around 45 minutes.

Cut the tender stem broccoli to the desired size. Cook quickly in boiling, salted water and refresh in ice water, to retain bite.

To make the Madeira sauce

Roast the bones at 180°C for 45 minutes, until nice and golden. Sweat the shallots with the garlic in

butter. Once they are soft and the natural sugars have been released, add the mushrooms. Cook until the juices have evaporated and the mushrooms have also softened. Deglaze the pan with the vinegar, then reduce once more, until the pan is almost dry. Pour in the Madeira and reduce by a fifth. Incorporate the chicken and veal stock, along with the bones. Bring to the boil, then skim and simmer for 45 minutes. Make sure to skim as much as possible. Strain the liquid into a clean pan and reduce until the mixture coats the back of a spoon. Season to taste.

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