Slow cooked Denver steak
Steak
Ingredients:
1kg Denver steak or brisket
500ml local beer
300ml water
100g sugar
50g seasalt
4 cloves
1 tablespoon peppercorns
2 cloves garlic, roughly chopped
Few sprigs fresh thyme
2 onions, chopped
1 stick celery chopped
2 tablespoons oil
250ml beef stock
Method:
Place 250ml of the beer, water, sugar, salt, garlic and peppercorns in a pan and simmer until the sugar and salt has dissolved.
Add the thyme and cool.
Submerge the steak in the brine and refrigerate for 12 hours or overnight. Remove steak from brine and pat dry.
Heat the oil in a large pot or pan and when hot add the beef. Seal on both sides.
Add the onion and celery and cook for 5 minutes. Add the remaining beer, beef stock and garlic and thyme from the brine.
Cover and place in a 160oc oven for about 2 hours or until fork tender.
Nettle crust
Ingredients:
50g nettle leaves
20g parsley
1 small onion finely chopped
70g butter
100g breadcrumbs
½ egg white
2 teaspoons Dijon mustard
Method:
Bring a pot of salted water to the boil and add the nettle leaves.
Cook for 10 seconds then cool, drain and pat dry on kitchen paper.
Chop the parsley.
Cook the onion in the butter until soft.
Blend the nettle, parsley, breadcrumbs, onion mixture and egg white to a smooth paste.
Take a sheet of parchment paper and place nettle mixture in the middle.
Place a sheet of parchment on top and roll into a square that will top the beef. Chill until set.
When the beef has rested place on a baking tray and brush over the mustard and drape the nettle crust on top. Cook in a 180oc oven for 25 minutes.
Beef Sauce
Ingredients:
Blend all the cooking juices and vegetables from the beef cooking and pass
through a sieve. Check seasoning.
Barley risotto with soup celery
150g barley soaked in cold water for a couple of hours and drained
1 onion, chopped
1 stick of celery, chopped
1 tablespoon oil
75g butter
600ml vegetable or chicken stock
4 stalks soup celery
Method:
Cook the onion and celery in the oil and 25g of the butter until soft.
Add the barley and stock and simmer for 45 minutes, stirring frequently and adding more liquid if necessary.
Chop the soup celery, finely and add to the risotto and cook for 5 minutes.
Finish off with the remaining butter and check seasoning.
