Glazed Short Rib, Bone Marrow Potato Purée, Grilled Broccoli and XO Sauce, Black Truffle from The Quality Chop House by William Lander, Daniel Morgenthau and Shaun Searley

Ingredients

• 500 ml stout
• 2 sprigs of thyme
• 1 l dark beef stock
• salt and freshly ground black pepper, to taste
• 1 l dark chicken stock
• 3 kg beef short rib (about 5 pieces)
• 2 kg bone marrow bones
• English black truffle, for grating
• 1 tbsp XO sauce
• beef dripping
• 50 g beef dripping, plus extra if needed
• 500 g pink fir apple potatoes
• 2 tbsp beef dripping
• 50 g honey
• 500 ml cider vinegar
• 200 ml milk
• 8 garlic cloves
• 2 sprigs of rosemary
• 10 juniper berries
• 150 g butter
• 600 g purple sprouting broccoli
• 100 ml brown butter jus