Braised short rib beef, carrots, bacon crumble, red wine sauce
PUBLISHED: 10:06 05 November 2013 | UPDATED: 10:06 05 November 2013
Jahdre Hayward, head chef at Haywards Restaurant in Epping, was born in Bermuda and he’s lived and worked all over the world. Speaking of Essex he says: ‘My wife was brought up around here and I’ve been here for around 11 years, so I feel it is also my home now.’ Before opening Haywards, the couple travelled to Australia to work at the Sydney Opera House before returning to work in London. Now they’ve combined their skills to run their own restaurant. Here Jahdre shares his recipe for a rich winter warmer
2kg of short rib of beef (with bone)
2 cloves of chopped garlic
1 carrot for garnish
2 sprigs of chopped thyme
2 sprigs of chopped rosemary
100g of table salt plus seasoning
300ml of red wine
500ml of orange juice
25ml of olive oil
For the braised beef rib you need to prepare the day before. Mix the salt, herbs and garlic and place on the beef for 4 hours to tenderise. Wash off the salt and place the beef in a deep baking tray. Cover with foil and cook for 7 hrs at 120C. Remove and reserve the bones and cooking liquor and refrigerate overnight.
For the red wine jus, place the beef bones and liquor into a saucepan and cover with water. Boil then simmer for two hours. Strain and reduce the remaining stock with red wine until a sauce consistency.
To make the carrot puree, peel and chop the carrots into pieces, then put in saucepan and cover with orange juice, a pinch of salt and cook until soft. Strain off the orange juice and blitz until smooth, adding olive oil slowly. Season to taste.
Fry breadcrumbs in butter until golden brown. In a separate pan, fry the diced bacon until crispy and mix with the crumbs for the bacon crumble.
To serve, portion the beef and place in baking tray with the sauce at 160C for 30 minutes, basting regularly. Place the beef on top of the warmed carrot puree. Sprinkle your crumble on top of the beef and garnish with carrot shavings and enjoy.
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