The beef offering is huge with Scottish dry-aged grass-fed, Wagyu, US prime Creekstone Farm, and free-range organic grass-fed beef from the islands on the Parana river in northern Argentina.
Head Chef Paul Brown, previously at Le Caprice and Mark’s Club, along with Caprice Holdings’ Chef Director Tim Hughes, has created a menu to showcase the produce right out of their custom-made grill fed by natural parrilla fuel imported from Argentina.
Slow braised short rib, bone marrow, salsify and horseradish
This dish benefits from marinating for a couple days. Ask your butcher to cut 4 x 250g short ribs taken horizontally through a rack of short ribs (also as know by butchers as Jacob’s Ladder).
- 4 x 250-300g pieces of short ribs
- 2 glasses of good red wine
- 1 clove of garlic, peeled and crushed
- 1 tsp chopped thyme
- 1 bay leaf
- Vegetable oil for frying
- 30g butter
- 1 small onion, peeled and chopped
- 1 small carrot, peeled and chopped
- 1½ tbsp plain flour
- 1 tsp tomato purée
- 500ml beef stock (a good cube will do)
- 4 bone marrow split and marrow removed
- 100g salsify, sliced on angle (peeled and blanched)
- 1 tsp chopped parsley
- 1 tsp breadcrumbs
- 40g fresh horseradish (grated)
Put the pieces of beef into a stainless steel bowl with the red wine, garlic, thyme and bay leaf. Cover with cling film and marinade in the fridge for up to two days. When you are ready, drain the meat in a colander, reserving the marinade, and dry the pieces on kitchen paper.
Heat the vegetable oil in a heavy-bottomed frying pan, dust the meat in ½ tbsp of flour, season with salt and pepper and fry on a high heat until nicely browned.
Heat the butter in a large, heavy-bottomed saucepan and gently fry the onion and carrots for a few minutes until soft. Add the remaining tablespoon of flour and tomato purée and stir over a low heat for a minute. Slowly add the marinade, stirring constantly to avoid lumps forming. Bring to the boil and simmer until it has reduced by half. Add the beef stock and the pieces of beef, bring back to the boil, cover with a lid and simmer gently for about 2-21/2 hours until the meat is tender.
It is difficult to put an exact time on braised meats; sometimes an extra half an hour of cooking may be necessary. Check by tasting the meat. Once it is cooked the sauce should have thickened to a gravy-like consistency. To finish the dish, lightly poach the bone marrow, coat with breadcrumbs and chopped parsley and then fry in oil. Serve with the sliced salsify and freshly grated horseradish and perhaps some mashed potato or a puréed swede or parsnip.