BRAISED BEEF SHORT RIB AND MIDDLE RUMP WITH BACON MASH, SEASONAL VEGES, NASTURTIUM & KAWAKAWA SALSA VERDE AND KAWAKAWA BERRY JAM
This recipe serves 4
BEEF RUMP
700g ANZCO Foods beef rump
Method: Cut it into desired size and season with salt and pepper. Wrap the rump in cling wrap, vacuum pack, and sous vide at 56°C for 2 hours. Remove from sous vide and heat a pan ready to baste. Baste with lemon, thyme, garlic and butter. Slice rump when ready to serve.
BEEF SHORT RIBS
600g ANZCO Foods beef short ribs
½ onion, roughly chopped
1 carrot, roughly chopped
½ leek, roughly chopped
3 garlic cloves
4 sprigs thyme
500ml beef stock
250ml red wine
Method: Sear the ribs in a very hot pan to colour. Remove ribs and place in a roasting tin. Using the same pan, add roughly chopped vegetables to colour. Reglaze vegetables with red wine and place in the roasting tin with the ribs. Top with thyme, cover the ribs and vegetables with beef stock and then cover with foil. Bake for two hours at 175°C. Remove and serve.
POTATOE PUREE
1 medium potato, peeled
4 Tbsp bacon fat
100ml cream
Method: To prepare the potato puree, dice the potato and cook until tender. Strain and pass-through a sieve into a bowl. Mix in bacon fat and cream then season with salt and pepper to taste.
ASPARAGUS
8 spears asparagus
Lemon oil
Method: Trim the ends then cut into the desired length. Blanch asparagus in salted boiling water for two minutes. Remove and strain then toss in lemon oil.
SALSA VERDE
60g nasturtium leaves (optional decoration)
30g kawakawa leaves
20g capers
1 tsp dijon mustard
Lemon juice
200ml canola oil
Method: Blitz all ingredients together in a blender until smooth. Season to taste.
KAWAKAWA BERRY JAM
12 ripe kawakawa berries
1 tin diced tomato
20g tomato paste
½ medium onion, finely diced
30mls vinegar
1 Tbsp sugar
A pinch of salt
Method: Sauté finely diced onion in oil until tender. Add tomato paste and cook out for two minutes. Add diced tomatoes and berries and bring to a boil, stirring consistently. Once boiled, reduce heat to a simmer. Add vinegar, sugar, and salt and reduce by 1/3. Remove from heat and cool. Once cooled, blitz until smooth and pass through a sieve and serve.
JUS
250ml beef stock
100ml red wine
Method: Reduce the red wine to a glaze in a pan. Add beef stock and reduce to correct consistency. Season to taste.
