1
To begin make the wild garlic capers, as these ideally need a month to pickle. This recipe makes enough to fill a small jar, so there will be plenty left to use in other dishes. Carefully pick the seed pods from the stems – they should be clean of any stalk. Mix the salt, 15g of the sugar and the water together in a saucepan and bring to the boil. Once the salt and sugar have dissolved, completely cool the brine. Place the seed pods and the brine in a vacuum bag and seal (alternatively, mix together in a bowl and wrap tightly in cling film). Leave in the fridge to marinate overnight
- 100g of wild garlic, seed pods only
- 25g of sea salt
- 45g of caster sugar
- 100ml of water
2
Drain and rinse the seed pods. Bring the vinegars and the remaining sugar to the boil in a pan. Place the seed pods in a sterilised preserving jar and pour in the hot pickling liquid. Seal and leave in the fridge for at least a month before eating, although they will get better with age
- 60ml of white wine vinegar
- 60ml of malt vinegar
3
The day before you plan to serve the dish, make a lovage oil. Blanch the lovage leaves for 30 seconds then refresh in iced water. Squeeze to get rid of all the water, then add to a pan with the grapeseed oil and bring to 80°C. Transfer to a blender and blitz for 5 minutes, then leave to marinate overnight. The next day, strain through a muslin cloth
- 112g of fresh lovage
- 225g of grapeseed oil
4
Make the beef sauce the day before too. Preheat an oven to 180°C/gas mark 4 and place the bones on a large roasting tray. Roast for 45 minutes, turning halfway through cooking, then place in a stockpot with the trotter. Cover with water and cook for 6 hours, then strain into a clean pan and reserve in the fridge until the next day
- 5kg rib of beef bones
- 1 pig's trotter
5
To finish the sauce, chop the shallots and add to a pan with a little oil. Cook until browned, then add the thyme and red wine. Simmer and reduce to a syrup consistency, then add to the chilled stock
- 1 dash of vegetable oil
- 2 shallots
- 3 sprigs of fresh thyme
- 180ml of red wine
6
Take all the reserved trimmings from the ribeye roll and brown in lots of butter. Once caramelised, drain and discard the butter and add the beef to the chilled stock
- butter, for cooking the beef trimmings
7
Place the stock back on the hob and bring to a simmer. Cook for 3 hours, then strain and reduce to a sauce consistency. Keep warm until ready to serve
8
While the stock is simmering away, get on with the roasted onions. Preheat the oven to 150°C/gas mark 2. Render the bone marrow in a large pan over a medium heat, then remove the bones and fat. Place the onions in a large bowl and pour over the rendered bone marrow, stirring to ensure all the onions are coated. Transfer the mixture to a large baking tray, season and cover with tinfoil
- 2kg bone marrow, cut into 2-inch pieces
- 1kg Roscoff onion, sliced into 0.75cm rings
9
Cook the onions in the oven for an hour, then remove the tinfoil. Continue to cook until the onions turn brown, checking every 15 minutes. Once brown, transfer to a pan and cook over a medium heat until dark and golden
10
Transfer the onions to a muslin cloth and hang them over a bowl to collect the fat and liquid for 4 hours. Skim the fat off the liquid and then add the liquid to a bowl with the drained onions. Chop or blend into a rough purée, then stir through a few spoonfuls of the wild garlic capers until you’re happy with the taste. Set aside until ready to plate
11
For the black garlic purée, place all the ingredients in a Thermomix set at 60°C and blitz until smooth. Alternatively, place all the ingredients in a blender, but with boiling instead of cold water. Pass through a fine sieve and set aside to cool
- 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
12
For the lovage emulsion, add the chicken glace, 35g of the brine used to make the wild garlic capers and the Dijon mustard to a blender and blitz together. With the motor still running, slowly pour in the strained lovage oil until emulsified. Transfer to a squeezy bottle until ready to plate
- 250g of brown chicken stock, reduced to 50g chicken glace
- 35g of Dijon mustard
13
You now have all the elements ready for this dish apart from the beef itself. Heat a water bath to 50°C and vacuum pack the trimmed ribeye. Cook the ribeye for 45 minutes
- 1/2 rib-eye roll, cap removed and the eye cut into 1 neat barrel weighing 1kg (reserve the trimmings for the sauce)
14
When ready to serve, take the ribeye out of the bag and caramelise in a very hot pan with a dash of oil, then leave to rest for 5 minutes. Gently reheat the beef sauce and the roasted onions. Cut the ribeye into 10 equal portions and season. Place a piece of beef on each plate, then cover with the sauce. Place a quenelle of the roasted onions alongside, with generous blobs of the lovage emulsion and black garlic purée
- salt
