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

EDP Norfolk - - Food & Drink -


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.

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