Fillet of dry aged Scotch Beef with its own stovie cake, foraged girolles, carrot solferino, broad b
Experience tender beef tails and ox cheek in rich, slow-cooked stovies, topped with horseradish chaplure—perfect for special occasions.
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Ingredients
- 5000 g ox cheek
- 4000 g mashed potato
- 500 g diced carrots
- 500 g diced onions
- 500 g diced celery
- 5 bulbs crushed garlic
- 1 lt cairn o’mhor red wine
- 1 lt madeira
- 300 ml brown veal stock
- beef trimmings
- 2000 g cleaned girolles
- butter
- garlic puree
- 300 shaped or baby carrots
- 250 g butter
- 50 g caster sugar or honey
- 2 g parsley – finely chopped
- salt
- pepper
- 1000 g broad beans peeled
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