1 large beef short rib / Jacobs ladder
2 litre of water + 2kg ice
200g salt
100g honey
30g sugar
6 bay leaves
2 heads of garlic, peeled and bashed into pieces
15g black peppercorns
2g cloves
12g of thyme
12g of sage
250g malt extract
70g miso
100g dark treacle
100g Marmite
400ml water
200ml red wine vinegar
200ml port or red wine
400ml fresh beetroot juice
40g brown sugar
10g Salt
12g thyme sprigs
10 black peppercorns
2 bay leaves
Bring all the above to low simmer then turn off, leave to cool and place the beef into a large bowl or deep tray with the brine and leave for 14 hours.
Air dry in the fridge, on a tray with a cooling wire.
Mix all this together and then rub onto the beef. Brush and rub with the malt extract, miso and marmite and place double folded parchment paper into your roasting tray. Add the beef into here, then lay over another piece of double folded parchment, then double tin foil really well. This is to keep all the moisture in. Slow cook at 120c for approx. 12 hours until tender.
This is then portioned up by keeping the bones in and slicing in between the bones. Cover with all the cooking juices and serve when ready.
Cut the tops of the beets and place into a pan of cold water with a little salt. Cook for approx. 10 minutes at a simmer so that the skin peels away, then refresh in iced cold water. Leave to chill for a few minutes, then peel off the skin.
Cut all the beets in half and place into the pickle recipe and bring to a simmer, cooking for 5-7 minutes until just lightly pickled.
Reduce the port or red wine to nothing with the herbs & peppercorns. Add the beet juice and reduce to 200ml adding the rest of the ingredients and bring to a simmer. Leave for 15 minutes to infuse, then add the cut beets and bring to a simmer, then take off the heat to cool.
30ml olive oil
25g butter
A little seasoning
Drain the beets once cooled, then heat a frying pan, add the oil and when hot add the butter. Add the beets and seasoning to caramelize for approx. 10 minutes, then use the pickling liquor to deglaze them so they get a nice shine on them and reduce this down to a glaze.
Place the sliced beef into the large serving dish, with the glazed beets around and any of the cooking juices on top.
1 large beef short rib / Jacobs ladder
2 litre of water + 2kg ice
200g salt
100g honey
30g sugar
6 bay leaves
2 heads of garlic, peeled and bashed into pieces
15g black peppercorns
2g cloves
12g of thyme
12g of sage
250g malt extract
70g miso
100g dark treacle
100g Marmite
400ml water
200ml red wine vinegar
200ml port or red wine
400ml fresh beetroot juice
40g brown sugar
10g Salt
12g thyme sprigs
10 black peppercorns
2 bay leaves
Bring all the above to low simmer then turn off, leave to cool and place the beef into a large bowl or deep tray with the brine and leave for 14 hours.
Air dry in the fridge, on a tray with a cooling wire.
Mix all this together and then rub onto the beef. Brush and rub with the malt extract, miso and marmite and place double folded parchment paper into your roasting tray. Add the beef into here, then lay over another piece of double folded parchment, then double tin foil really well. This is to keep all the moisture in. Slow cook at 120c for approx. 12 hours until tender.
This is then portioned up by keeping the bones in and slicing in between the bones. Cover with all the cooking juices and serve when ready.
Cut the tops of the beets and place into a pan of cold water with a little salt. Cook for approx. 10 minutes at a simmer so that the skin peels away, then refresh in iced cold water. Leave to chill for a few minutes, then peel off the skin.
Cut all the beets in half and place into the pickle recipe and bring to a simmer, cooking for 5-7 minutes until just lightly pickled.
Reduce the port or red wine to nothing with the herbs & peppercorns. Add the beet juice and reduce to 200ml adding the rest of the ingredients and bring to a simmer. Leave for 15 minutes to infuse, then add the cut beets and bring to a simmer, then take off the heat to cool.
30ml olive oil
25g butter
A little seasoning
Drain the beets once cooled, then heat a frying pan, add the oil and when hot add the butter. Add the beets and seasoning to caramelize for approx. 10 minutes, then use the pickling liquor to deglaze them so they get a nice shine on them and reduce this down to a glaze.
Place the sliced beef into the large serving dish, with the glazed beets around and any of the cooking juices on top.
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