The steak
For 3:
Ingredients:
3.5kilo fore rib of beef Once bones sliced of and chard remains will be around 2-2.5kilos depending how good at butchery you are. I'm not very good
Chips
1kilo potatoes
2kilos of beef drippings (or what ever your fryer takes)
Mushrooms
3 large field mushrooms
1 large piece of bread
75 grams parmesan
75g cheddar
150g oyster mushrooms
150g ****aki mushrooms
1 large portabella mushroom
2 shallots
Sauce
1 medium head garlic roasted
1/2 large onion roasted
salt to taste to taste
extra virgin olive oil
2 large red peppers roasted and peeled
2 large portobello mushroom roasted
1 teaspoon fennel seed Ground
2 tablespoon ketchup
3 tablespoon cider vinegar
3 tablespoons sugar
ground black pepper to taste
The steaks
1) get your fore rib of beef and using a DIY Blowtorch £12 from B&Q darken the outsides.
2) pre heat an oven to 50degrees using a thermometer. even 2 degrees over will totally wreck the process.
3) leave for 24hours (uncovered) cooking at the 50c
4) remove and allow to cool in the fridge (very important part, the flesh is now very tender and the fat is more like lube than fat. If you don't chill it, it will be very hard to cut, as the layers of meat will be sliding over the fat layers.
5) once cool, remove the bones and the chard areas. If you are like me there is plenty of mean you can pic of these parts for the next day or two.
6) weight the lump for
value then cut into 3 steaks (or however many your cooking for. Heston recommends no less than 5cm thickness. 5cm is basically a rib and gap. Which makes buying the joint easy. 1 rib per person more or less.
7) Heat a heavy frying pan for ages, turn the now blarring smoke alarm off. Cotinue heating for another 5mins (10+minutes allogether). Add a layer of oil (something like groudnut that can take the insane heat).
8) fry for about two minutes a side. You are looking for a nice dark colour without cooking the inside at all. Remember to allwo the steak to return to room temp before frying.
10) rest and serve
After about 1hours in the oven
About 20hours and it is out the oven
Bones and chard bits cut of. Now weighs just over 2kilos and have lots of scraps. Probably around 500-750g of useful meat but in odd and smaller chuncks. Going to be having steak sandwiches for a bit.
3 Steaks. Know notice the large layers of fat, this is not good for his dish. The 24hour cooking. literally turns that fat into a odd super soft moist thing and the steaks fall apart on those lines. If and more likely when I do this again. I will be checking fat much more closely. You want lots of marbling but very few and thin fat lines.
Chips
1) cut in to chunky chips about 1-1.5cm squared, length does not matter. As Heston says varied sizes is good, it gives different textures.
2) wash the chips in water for a few minutes to get excessive starch out.
3) bring a pan of salted water to the boil add eh chips and simmer till extremely tender and a knife glides through.
4) the hard part, remove the chips with a slotted spoon and place on a plate or open container trying not to bring them up, they are extremely fragile. Place in teh fridge uncovered for a couple of hourse. The fridge will draw moister out and chilling will harden them a bit.
5) pre heat a fryer to 130c, carfully place he chuips in the basket and fry ttill they look slightly dried ou and just start getting a tinge of colour. Mine took about 5 mins.
5) drain and allow to cool fully.
6) pre heat the fryer to 190c and cook the chips till a deep golden colour about 8mins. And allow to drain.
Chunky chips
[img]http://www.images-hosted.com/images/26858009709200786493.jpg[/img]
First Fry
Mushrooms:
1) Take all the ingredients except the 3 large field mushrooms and place in a food processor until smooth paste forms.
2) spoon this mixture into the 3 mushrooms
3) drizzle over some olive oil and fresh thyme leafs and roast at 190ish for about 20-30mins until golden.
The Sauce
1) Smear the skins of the peppers with olive oil then roast at 190c for about 10 minutes till slightly blackened and soft. Remove from the oven and allow to cool
2) slice the onion and garlic head in half, place on a backing tray with the mushrooms drizzle with olive oil and roast for about 30minutes.
3) Now the peppers have cooled slice in half, remove the seeds. Then spread out skin side up. Pull the skin from the thin end and it should come straight of in one piece.
4) throw all the ingredients in a food processor and blend till smooth. Gradually add the olive oil till you get the required consistency. Also play with sugar levels so it has a slight sweet edge but is not excessively sweet.
The final Dish
