Ulusaba, Virgin Limited Edition Peppered Springbok Loin, Braised Shank and Potato Pave

Peppered Springbok Loin, Braised Shank and Potato Pave

Saxon Hotel, Villas andSpa

Ingredient

SPRINGBOK LOIN 4 x 160g springbok loin 30g butter 3g salt 5g crushed black pepper 1 garlic clove 2 sprig thyme 40ml olive oil BRINING SPRINGBOK SHANKS 1kg springbok shanks, on the bone 75g white sugar 75g coarse salt 1 garlic clove (crushed) 3 thyme sprigs 5l cold water BRAISED SPRINGBOK SHANKS 1kg springbok shanks (brined) 1 white onion 2 celery sticks 1 leek (washed) 4 garlic cloves 200ml red wine 2 carrots (peeled) 1500ml beef stock 5g rosemary 5g thyme 100g butter 10g juniper berries Salt and pepper SPRINGBOK SHANK AND POTATO PAVE 500g shredded springbok shank. 500g potatoes (peeled and thinly sliced) 200ml braising liquid. Salt and pepper Beetroot Puree 100g beetroots 20ml olive oil 3g salt ROASTED BABY BEETROOTS 4 Baby beetroots 10ml olive oil Salt and pepper BUTTERED BABY CARROTS 12 baby carrots (peeled) 30 butter 100ml vegetable stock Salt and pepper 2 thyme sprigs

Metho

SPRINGBOK LOIN Use a thick based frying pan as it will retain the heat much more than a thinner pan during cooking. Dry the springbok with a kitchen towel. Oil the springbok loin not the pan as this will allow you to sear on a high temperature using oil without smoking the kitchen By brushing the springbok loin with oil it will also help the seasoning to stick better and evenly. Season with salt and pepper. Heat the pan for 2 minutes on a high heat. Sear the springbok loin until its nice golden brown. Add butter garlic and thyme and keep basting using a spoon for 3-4 minutes. Take off the heat and let it rest for about 2 minutes. Slice the springbok loin and serve Brining Springbok Shanks Combine sugar, salt, garlic, thyme and water in a deep bain-marie insert Place the springbok shanks and brine for 24 hours Remove and dry before cooking BRAISED SPRINGBOK SHANKS Preheat the oven to 90°C Chop the vegetables evenly – 3cm pieces Seal the springbok shanks in a large pan over a medium heat Remove the browned shanks and add vegetables on the same pan and saute until brown Deglaze with red wine Add beef stock, thyme, rosemary and bring to a simmer. Place the springbok shanks into a deep bain marie and pour in the beef stock Cover with tin foil and braise in the oven at 90 degrees Celsius for 12 hours. Remove from the oven and leave to cool slightly in the cooking liquid. Remove the bone and shred the meat Strain the cooking liquid through chinois and keep 200ml aside. Add juniper berries and reduce the sauce by about half Strain again and whisk in butter Springbok Shank and Potato Pave Preheat the oven to 160 °C Lay a piece of silicone paper on a baking tray Start laying the potato evenly and neatly Once you have done one layer of potato add shredded shank evenly Add another layer of potato and so forth to the end Season the potatoes and shredded shank as you build your layers Pour the 200ml of braising liquid over the potato pave and cover with tin foil Bake for 40minute or until potatoes are soft Take out of the oven and weigh it down to press the pave Leave to cool in the fridge with a weight on top Once its cold cut into a rectangular 4cm by 9cm Heat up and serve. Beetroot Puree Preheat the oven to 180°C Rub the beetroots with olive oil and wrap each beetroot with tin foil Bake for 1hour and 30 minutes or until tender and soft When cool enough to handle cut into small pieces and season with salt. Place in a food processor and blend until smooth Allow to cool and refrigerate Preheat and serve warm