Recipe: pulled beef with potato, carrot and leek cake
Pulled and rolled Jacob’s ladder with potato, carrot and leek cake, roasted baby leeks and veal jus
Ingredients (for 4-6)
2 kilos Jacob’s ladder short beef ribs
I large carrot
I small leek
I small onion
2 stems celery
3 sprigs fresh thyme
2-3 cloves garlic
Salt and pepper
For the potato cakes:
1 small leek
Salt and pepper
2 baby leeks
Knob of butter
Veal or beef stock
Sauté the ribs in olive oil until caramelised then put in a roasting tin with a mirepoix of carrot, leek, onion and celery. Add the thyme, garlic and sufficient red wine and warm water to cover the meat. Cook for four–six hours at 130C. Then remove and allow to come to room temperature.
Reserve the cooking liquor and vegetables. Remove any fat, skin and the bones and pull the meat apart. Add chopped parsley to taste and a sprinkling of fresh thyme and season. Place in cling film and roll into a log shape. Refrigerate until required.
Boil and mash the potatoes. Dice the carrot and leek and add to the mash with chopped parsley and seasoning. Form into cakes approximately 5cms in diameter and 3cms tall.
To serve: Cut the beef into rounds 5cms in diameter and 3cms tall. Place a knob of butter on each and warm at 170C until a nice brown colour.
Warm the potato cakes. Blanch the baby leeks.
Cook the reserved cooking liquor and vegetables, adding some veal or beef stock and a splash of red wine.Put through a sieve and reduce the liquid to create a thickened jus.
Deep fry the julienned potato.
Place a round of beef on the baby leeks, add a potato cake, top with the fried potato and pour on some of the jus. And enjoy!
Recipe by The Cricketers of Redbourn, thecricketersofredbourn.co.uk