Foraged Scotch Beef PGI with foraged kimchi and beef dripping flatbreads Recipe

Name: Foraged Scotch Beef PGI with foraged kimchi and beef dripping flatbreads Recipe
Ingredients: 2 x 500g Scotch Beef PGI short rib on the bone; 4tbs x Highland rub; 2tbs x oil; 200ml x favourite Scottish beer; 6tbs x wild sticky glaze; 300g x kimchi; 1 x apple; Pickled seaweed; Beef fat crumb; Your favourite flat breads (optional); 10g x fennel seeds; 10g x coriander seeds; 5g x black pepper; 20g x onion powder; 17.5g x paprika; 15g x garlic powder; 10g x thyme; 25g x brown sugar; 25g x salt; 150ml x birch sap syrup (substitute with maple syrup); 50ml x soy sauce; 50ml x mirin vinegar; 1 x thumb fresh ginger, peeled and grated; 1 x clove garlic, peeled and grated; Pick 2tbs your favourite seaweed – pepper dulse is the best for this recipe; 300g x white wine vinegar; 200g x sugar; 100g x water; 1tsp x turmeric powder; 500g aged beef fat

makeitscotch.com

By Andy Waugh, forager and chef-owner of Sixes and Mac & Wild restaurants You don't have to use seaweed for this recipe, but it is available all year round and it stands up to the richness of the...

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