You will need to begin this recipe one day ahead.
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
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.
To serve, cut the meat into thin slices. Use breakfast bowls (the larger the better). Place the hollowed-out apples in the centre of each bowl and fill to overflowing with the apple and spinach salad and the slices of meat prepared in advance. Add the lardoons and two or three croutons on top. Serve with the cups of jelly on the side. If you can’t fit all the filling into the apples, plate the rest separately. Don’t forget to season well.
© 2014 All rights reserved. Published by Murdoch Books.