Biota by Viles James

Author:Viles, James
Language: eng
Format: epub
Published: 2015-10-31T16:00:00+00:00

ALL YEAR ROUND // Recipe for four

Beef cooked over coals, dark fruits, molasses glaze and amaranth

I love this cut of beef. We use David Blackmore rib-cap: cooked first in a water bath to firm up the proteins, then chilled and cooked over extremely hot coals in the fire pit behind the kitchen. We use different timbers in the fire pit, such as apple, peach or vine cuttings. Ask your butcher for rib-cap with a high ‘marble score’ (such as MB9+); another option would be striploin MB6+.

BEEF AND MOLASSES GLAZE

5 kg (11 lb) beef bones with marrow

5 brown onions, halved

100 ml (3½ fl oz) red wine

50 ml (13/4 fl oz) molasses

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