Step 1

Rare breed Glenarn shorthorn

Step 2

• Remove fat and render down

Step 3

• Use trim, bone and sinew for gravy

Step 4

• Vac pack the eye of meat and cook 55 C for 90 mins

Step 5

• Remove and seal all over in hot pan until golden brown

Step 6

• Rest 10 mins and serve

Step 7

Hannan’s Sugar pit short rib

Step 8

• Water bath the sugar beef 90C for 90 mins

Step 9

• Remove chill, portion and then flour, egg, breadcrumb

Step 10

• For the onion crumb – slice onion, roll in flour, deep fry until golden brown

Step 11

• Leave to dry out in a warm place for at least 24hours

Step 12

Onion Puree

Step 13

• Slice onions finely

Step 14

• Caramelise in oil and butter until soft, golden brown, add the sage

Step 15

• Add cream and simmer further 15 – 20mins

Step 16

• Blend in thermomix with xantana until silky smooth

Step 17

Beef fat chips

Step 18

• Peel and cut chips to required size/shape

Step 19

• Brine, bag and steam at 100C for 30 mins

Step 20

• Blanch 150C in vegetable oil 5 mins

Step 21

• Finish in beef fat 190C until golden brown

Step 22

Beef Gravy

Step 23

• Brown beef trim until golden brown with the vegetables

Step 24

• Deglaze with wine, port, madeira and reduce

Step 25

• Add the veal stock and brown chicken, reduce by two thirds

Step 26

• Pass, finish with butter and serve.

Step 27

Puy Lentils

Step 28

• Cook Puy Lentils in cold salted water until tender, refresh in ice cold water

Step 29

• Sweat off vegetables in oil until golden brown

Step 30

• Add wine port and reduce.

Step 31

• Add veal stock and reduce by half.

Step 32

• Add Puy Lentils and reduce until sticky.

Step 33

• Fold through diced cooked bacon and black pudding

Step 34

• Finish lentils with fresh herbs, butter and seasoning.

Step 35

Heritage Carrots

Step 36

• Place carrots, beef fat, garlic and herbs in vacuum pack bags and seal.

Step 37

• Cook at 88 degrees for one hour.

Step 38

• Reserve 2 carrots, slice thinly and place in pickling liquid

Step 39

Horseradish Emulsion

Step 40

• Place yolks, mustard, vinegar, horseradish in a bowl and whisk

Step 41

• Gradually add the oil until thick, creamy and emulsified

Step 42

• Finish with lemon juice, correct seasoning, serve