Jacob’s ladder of beef with chablis mustard and carrot purée
Item 1 of 1
- medium
- 4
- 50 minutes
Jacob's ladder of beef, otherwise known as shortrib, is a magnificent cut - much meatier than pork ribs - that deserves the star treatment. This lavish recipe from Adam Stokes certainly gives it that, pairing the meat with a carrot and mustard purée and horseradish powder.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Jacobs ladder
- 1 Jacob's ladder
- tarragon, chopped
Horseradish powder
- 1 horseradish, appx 200g
- 100ml of vegetable oil
- 30g of tapioca starch
Sauce
- 200ml of red wine
- 100ml of beef stock
Carrot and mustard purée
- 500g of carrots, peeled and chopped
- 75ml of chicken stock
- 25ml of whipping cream
- 50g of Chablis mustard
- 1/2 tsp wholegrain mustard
Savoy cabbage
SAVE RECIPE
Equipment
- Blender
Method
1
Place the Jacob’s ladder in a pan and cover with water, bring to the boil and simmer very gently for approximately 6 hours, replenishing with water if the level falls below the top of the meat. Once cooked, slice into individual ribs and remove the bone whilst still warm. Set aside and keep warm for later use
2
Peel and cut the horseradish into small chunks. Place in a food processor with the vegetable oil and blend into a paste. Place into a sieve and allow the liquid to drip through. Mix the drained oil with tapioca starch (or maltodextrin) in a blender until it resembles a powder
- 1 horseradish, appx 200g
- 100ml of vegetable oil
- 30g of tapioca starch
3
Combine the red wine and beef stock in a pan and reduce by about two thirds until it has a thin gravy-like consistency
- 200ml of red wine
- 100ml of beef stock
4
Place the carrots in a saucepan and cover with chicken stock and whipping cream. Bring to the boil, reduce to a simmer and cook for around 6-8 minutes until soft
- 500g of carrots, peeled and chopped
- 75ml of chicken stock
- 25ml of whipping cream
5
Drain the excess liquor and place the warm carrots into a food processor. Purée until smooth, adding a little of the reserved liquor as required. Stir in the mustards to taste
- 50g of Chablis mustard
- 1/2 tsp wholegrain mustard
6
Finely shred the cabbage and boil in lightly salted water for approximately 2 minutes until tender. Drain thoroughly and keep warm
7
Warm the beef through in a moderate oven for 5-10 minutes until hot and place in the centre of the plate
8
Arrange the other components as shown and finish by drizzling red wine sauce over the beef. Sprinkle over the chopped tarragon and serve immediately
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024