RECIPE
Serves 6
Ingredients: 2 200g 50g 20g 20g 20g 3 10 1bt 500ml ½ bun
Triceps outer sinew removed Maldon sea salt Light brown sugar Mustard powder Smoked paprika Ground black pepper Onions (roughly chopped) Cloves garlic (lightly crushed) Red wine (rioja or similar) Brown stock Thyme
Ash Crumb 200g Sourdough breadcrumbs (dried overnight) 30g Beef dripping 1tbsp Chopped parsley 1tbsp Finely grated truffle 3tsp Blackened dehydrated onion powder ½ tsp Ground black pepper 1tsp Thyme leaves 1tsp Salt
Method: Mix the salt, sugar, mustard powder, paprika and pepper together to form a rub. Rub this all over the trimmed triceps and leave to marinade for 1 hour. Colour the outside of the beef over hot coals, to get a deep brown colour all over. Smoke for 6 hours Place into vacuum bag, cook at 87 degrees for 14hours. After 14 hours, cut the bag open and pass the liquid through a fine sieve into a pan, reduce this liquid to a glace. Shred the cooked beef, mix with half of the glace, taste for seasoning. Roll in cling film to for neat cylinders, set in the fridge. When needed, remove the cling film from the beef, cut into portions, brush liberally with the glace, place in the oven on 180dgrees for 10-12mins, re-brushing with sauce every five minutes. Once hot and glazed, coat liberally with the crumb and serve with smooth creamy mashed potato, fried wild mushrooms. A dish of crispy sprouts for the centre of the table will make a nice accompaniment.
Ash Crumb Fry the breadcrumbs until golden brown in the beef dripping. Drain onto kitchen paper Mix with the rest of the ingredients. 55