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Beef heel, Barley, Mushrooms, Sorrel and Sorrel Puree

Ingredients

Serves 6
Ask your butcher for the heel of beef – it sounds bizarre because its underused, but has a similar flavour and texture to oxtail except it doesn’t have the bone. Fantastic for braising.


FOR THE BEEF HEEL

  • 2 beef heels
  • 5 cloves garlic
  • 1 carrot
  • 2 onions
  • 1 leek
  • 4 bay leaves
  • 2 litres chicken stock
  • 600ml red wine
  • 100ml white wine
  • Small bunch thyme

FOR THE BARLEY

  • 100g barley
  • 1 litre chicken stock
  • 70g parmesan
  • Salt and pepper to season

SORREL PUREE

  • 500g picked sorrel leaf
  • Salt and pepper to season

FOR THE PICKLED ONIONS

  • 100g girolle mushrooms
  • 100ml Amuzu pickle liquid\

GARNISH

  • Celeriac crumb
  • Pickled dulse
  • Baby sorrel leaves

 

Method

FOR THE BEEF HEEL

  1. Roast the beef heel and remove from pan
  2. Peel and roughly chop vegetables
  3. In the roasting pan, with a little olive oil, add the vegetables and garlic and roast until golden brown
  4. Remove vegetables from pan
  5. Deglaze with white wine
  6. Reduce by half
  7. Add chicken stock and bay leaves
  8. Add beef and vegetables back to pan
  9. Cover with tin foil
  10. Cook at 140 degree Celsius for 3-4 hours

FOR THE BARLEY

  1. Soak barley in water overnight
  2. Remove from water
  3. Add barley to pan and add chicken stock
  4. Simmer until barley is tender
  5. Remove excess water
  6. Add parmesan
  7. Season with salt and pepper to taste


SORREL PUREE

  1. Blanche the sorrel in salted water
  2. Refresh in ice cold water
  3. Lightly squeeze the sorrel leaves to drain any excess water out, then blend until smoother in a blender
  4. You may need to add a couple of ice cubes to keep the temperature down and for the liquid to blend
  5. Finally, pass through a fine sieve and season to taste


FOR THE PICKLED ONIONS

  1. Warm pickle liquid and pour over the mushrooms
  2. Cling film the container and let sit until they go cold

 

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