• 50 g (1¾ oz) butter
• 600 g (1 lb 5 oz) short rib of beef
• 400 g (14 oz) mirepoix
• 50 g (1¾ oz) good quality bacon lardoons
• 2 garlic cloves, peeled and sliced
• 3 French shallots
• 250 ml (9 oz/1 cup) beef stock
• 6 normandy apples (or best in season)
• 1 lemon, juice
• ½ lemongrass stalk, white part only, finely chopped
• 200 g (7 oz) baby spinach leaves
• olive oil
• croutons, to serve

Cider Jelly

• 500 ml (17 fl oz/2 cups) sparkling apple cider
• ½ lemon, juice
• 4 sheets gold-strength gelatine, bloomed
• 50 g (1¾ oz) caster (superfine) sugar
• apple cider vinegar, to taste

Heat the butter in a large cast-iron casserole dish over medium heat and brown the beef for 8–10 minutes. Transfer to a plate using a slotted spoon. Add mirepoix, bacon lardoons, garlic and French shallots to the casserole dish and sauté for 5–7 minutes until softened. Return the beef to the casserole dish, add the beef stock and bring to the boil. Simmer over low heat, occasionally skimming off any fat that rises to the surface, for 2–2½ hours or until the meat is tender. Remove the meats and vegetables, reserving the broth. Cover everything with plastic wrap and refrigerate overnight.

Prepare the cider jelly by combining 250 ml (9 fl oz/1 cup) of water, half the cider, and the lemon juice in a bowl. Pour 250 ml (9 fl oz/1 cup) of the liquid into a saucepan and heat to just below boiling temperature. Add the gelatine leaves and stir well until completely dissolved. Add the remaining cider and the caster sugar. Season to taste with the apple cider vinegar, stirring to incorporate before pouring into attractive dessert cups. Place the cups in the coldest part of the refrigerator to set.

Remove the meat from the refrigerator and bring it to room temperature. Heat a barbecue or chargrill to medium–high. Grill the meat slowly, turning often until golden brown and crisp when done.

Gently fry the bacon lardoons and set aside until ready to serve.

Slice off the tops of the apples and hollow them out without bruising. Brush with half the lemon juice to keep them from turning brown. Finely chop the scooped-out apple and combine with the remaining lemon juice, the lemongrass and the spinach. Coat with olive oil and set aside. Combine at the last minute to keep the salad from wilting.