Beef with Lovage, Onions and Black Garlic Recipe - Great British Chefs

Name: Beef with Lovage, Onions and Black Garlic Recipe - Great British Chefs
Total time: 320 min
Ingredients: 1/2 rib-eye roll, cap removed and the eye cut into 1 neat barrel weighing 1kg (reserve the trimmings for the sauce); salt; 100g of wild garlic, seed pods only; 25g of sea salt; 45g of caster sugar; 100ml of water; 60ml of white wine vinegar; 60ml of malt vinegar; 250g of brown chicken stock, reduced to 50g chicken glace; 35g of Dijon mustard; 112g of fresh lovage; 225g of grapeseed oil; 5kg rib of beef bones; 1 pig's trotter; 2 shallots; 3 sprigs of fresh thyme; 180ml of red wine; 1 dash of vegetable oil; butter, for cooking the beef trimmings; 2kg bone marrow, cut into 2-inch pieces; 1kg Roscoff onion, sliced into 0.75cm rings; 190g of black garlic, peeled; 85ml of water; 15g of xanthan gum; 2.5g of salt; 15g of white wine vinegar; 15g of caster sugar

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This sous vide beef recipe is a fantastic example of how homemade condiments can completely transform a dish. The ribeye is paired with an intense beef sauce, a silky lovage emulsion, a punchy black...

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Ingredients

1/2 rib-eye roll, cap removed and the eye cut into 1 neat barrel weighing 1kg (reserve the trimmings for the sauce)
salt
100g of wild garlic, seed pods only
25g of sea salt
45g of caster sugar
100ml of water
60ml of white wine vinegar
60ml of malt vinegar
250g of brown chicken stock, reduced to 50g chicken glace
35g of Dijon mustard
112g of fresh lovage
225g of grapeseed oil
5kg rib of beef bones
1 pig's trotter
2 shallots
3 sprigs of fresh thyme
180ml of red wine
1 dash of vegetable oil
butter, for cooking the beef trimmings
2kg bone marrow, cut into 2-inch pieces
1kg Roscoff onion, sliced into 0.75cm rings
190g of black garlic, peeled
85ml of water
15g of xanthan gum
2.5g of salt
15g of white wine vinegar
15g of caster sugar