SEARED BELTED GALLOWAY BEEF FILLET, HONEY AND ALE-BRAISED SHORT RIB, WILD MUSHROOM RISOTTO
For this indulgent main course, braise the ribs in Elgood’s Cambridge Ale or choose a rich malty Norfolk beer. You can sauté the fillet steak from raw for ease, though Ben poaches his first. Start the fillet and mushrooms to coincide with beginning the ri
1 large piece of beef short rib on the bone Rapeseed oil 1 onion, roughly chopped 2 sticks celery, roughly chopped 3 carrots, roughly chopped 1 pint rich malty beer 2 bay leaves 1 sprig fresh thyme 1 tbsp Norfolk honey 2 pints beef stock, warmed (good bouillon or home-made)
Pre-heat the oven to 150c. Seal the seasoned short rib in a very hot, oiled, frying pan until well-browned. In a very hot, oiled, casserole dish (ovenproof and lidded), caramelise the roughly-chopped vegetables before adding the rib. Deglaze the frying pan with the beer, add the bay leaves, thyme, honey and stock, then bring to a simmer. Cover and bake for 5 hours or until tender. Cool for an hour and then carefully remove from the stock. Sieve the liquor into a saucepan and boil to reduce to a glossy sauce. Cut the rib into 4 boneless pieces and cover with the sauce in a snug container. Keep warm or refrigerate.
800g thick end of beef fillet, trimmed Local rapeseed oil 100g unsalted butter, melted 1 tsp thyme leaves
Before starting the risotto, pre-heat your oven to 200c and put in a snug roasting tin. Brown the beef in a very hot oiled pan on all sides. Transfer to the tin and brush all over with the butter, season, and scatter with thyme leaves. Bake for approx. 20 minutes for rare (check it after 12 minutes and every few thereafter, until cooked to your liking). Remove to rest somewhere warm.
100g unsalted butter 1 onion, finely chopped 2 sticks celery, finely chopped 2 cloves garlic, crushed 1 tsp thyme leaves 200g arborio rice 1 litre vegetable stock, simmering 200g wild mushrooms, cleaned and in bite-size pieces Good rapeseed or extra virgin olive oil 70g Parmesan cheese, grated White truffle oil 1 lemon, halved
In a deep, heavy, frying pan, melt 50g of the butter over a low-medium heat and sweat the onion, celery, garlic and thyme leaves together. Once they are softened but not browned, turn up to medium heat, add in the rice and stir until it is translucent and ‘crackles’. Season lightly at this stage. Gradually add the stock a ladleful at a time, stirring and allowing the rice to absorb the liquid before the next. Meanwhile cook the beef fillet and rest somewhere warm. In a separate pan, fry the mushrooms in a little oil until just tender and keep warm. Depending on how you like the ‘bite’ of your risotto will influence the cooking time of the rice, we suggest around 15 minutes for al dente grains, avoiding it becoming ‘porridgy’. When the risotto is nearly cooked, add the drained mushrooms, the remaining butter, Parmesan and a good drizzle of truffle oil. Stir in seasoning and lemon juice to taste.
Spoon out the risotto, place the hot braised beef to one side, carved fillet on the other and sauce generously.