William Lander, Daniel Morgenthau, Shaun Searley

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

Name: Glazed Short Rib, Bone Marrow Potato Purée, Grilled Broccoli and XO Sauce, Black Truffle
Yield: Serves 5
Ingredients: 2 sprigs of thyme; 500 ml stout; 500 g pink fir apple potatoes; 600 g purple sprouting broccoli; beef dripping; 1 l dark chicken stock; 1 l dark beef stock; 2 tbsp beef dripping; 150 g butter; salt and freshly ground black pepper, to taste; 2 kg bone marrow bones; 500 ml cider vinegar; 10 juniper berries; 200 ml milk; 50 g honey; 1 tbsp XO sauce; 100 ml brown butter jus; 50 g beef dripping, plus extra if needed; 2 sprigs of rosemary; English black truffle, for grating; 8 garlic cloves; 3 kg beef short rib (about 5 pieces)

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.

Ingredients

Main course
Gluten-free

Ingredients

Method