MCLEOD'S PIONEER PORTER BRAISED BEEF SHORT RIB, HORSERADISH MASH, BONE MARROW BUTTER SAUTEED BROCCOLINI

Recipe by
Dean Thompson, Schnappa Rock Restaurant, Tutukaka

This dish is perfect for winter, it’s easy to prepare, and can even be done in a slow cooker while you're at work. The horseradish in the mash beautifully cuts through the rich porter braised beef, and the bone marrow butter on the broccolini adds a nice finishing touch.

 Serves: 4

Short ribs
1kg beef short ribs
3 x 330ml McLeod’s Pioneer Porter
500ml water
¼ cup brown sugar
1 onion, chopped
2 sprigs rosemary
Salt
Pepper

METHOD: Place the beef short rib in a compact tray. Combine it with the porter, sugar, onion, rosemary, salt, and pepper. Securely cover the tray with baking paper and foil, cook in the oven for 4 hours at 150˚C.  Remove from the oven and strain the juices into a pot and reduce to create a jus consistency. Adjust seasoning with sugar and/or salt if necessary. (If you prefer a thicker sauce you can thicken by boiling in a little flour mixed with water)

Horseradish Mash
700g Agria potatoes, peeled
100g butter
1/2 cup cream
1/2 cup horseradish
¼ cup chopped parsley
Salt and white pepper (to taste)

METHOD: Boil the potatoes until soft. In a pot, heat the cream, butter, parsley, horseradish, salt, and pepper. Once potatoes are cooked, strain and add them to the pot with the cream mixture. Mash everything together until smooth and well combined. Adjust seasoning to taste.

Bone Marrow Butter
1 beef shin bone, split (you could ask your butcher to do this)
1 cup milk
2 cups water
1 Tbsp pepper corns
3 Tbsp salt
4 bay leaves
1 tsp rosemary, chopped
½ onion, finely diced
1 tsp crushed garlic
1 tbsp olive oil
200g butter at room temp
1 tbsp caper, chopped
½ tbsp parsley, chopped
Zest of 1 lemon
Flaky Sea salt to taste
Cracked pepper to taste

METHOD: Submerge the shin bones in a bath of milk, water, peppercorns, and bay leaves, allowing them to steep for approximately 24 hours. Following this, rinse the bones and transfer them to a tray. Top them with rosemary, diced onion, crushed garlic and a drizzle of olive oil. Roast in a 200˚C oven for roughly 12-minutes to cook. Once ready, scrape the marrow from the bones, combining it with all the juices and the onions from the tray. Mix this mixture with the butter, capers, parsley, zest, salt, and cracked pepper.

To serve
Small handful broccolini for each plate
3 Tbsp bone marrow butter
Horseradish mash
Short rib jus

 METHOD: Sauté the broccolini with bone marrow butter. Arrange a portion of mash in a bowl or on a plate and position the broccolini alongside it. Place the short rib on top. Drizzle some jus over the short rib, and the dish is ready to be served.