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Glazed Short Rib, Bone Marrow Potato Purée, Grilled Broccoli and XO Sauce, Black Truffle

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Preparation info
  • Serves

    5

    • Difficulty

      Complex

Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This is big, both in flavour and preparation. Open a bottle of Bordeaux to get you through the cooking, making sure you keep a glass back to drink with the final result. Be patient with the short ribs and make sure you reduce the sauce properly so you have a really glazed, tender finish. The potato is like a mash but wetter – don’t be scared to add more bone marrow or dairy to soften it. Don’t leave out the XO. It’s like squeezing lemon on fish and chips.

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