“When the temperature drops and there's that urge to hunker down and nest, that's when I find myself craving the full, rich flavour of Scottish beef,” says Jordan Webb, chef at Kinloch Lodge
ingredients
BRAISED BEEF SHORT RIBS
4-5 bone rack of short ribs
2 tbsp vegetable oil
1 white onion, roughly chopped
2 leeks, washed and roughly chopped
4 celery sticks, roughly chopped
Bulb of garlic (split along its equator), roughly chopped
5 sprigs rosemary
200ml red wine
1 litre beef stock
250ml meat glace
POTATO SKINS
2 large baking potatoes, such as Rooster potatoes Rock salt 2 egg yolks 1 tbsp creamed horseradish A few knobs butter Salt and pepper 2 tbsp vegetable oil 2 banana shallots, finely chopped 2 celery sticks, finely chopped 2 carrots, peeled and finely chopped 3 garlic cloves, finely chopped 300g short rib trimmings (from the braised short ribs) 3 tbsp meat glace 1 tbsp English mustard 150g garden peas 1 tbsp parsley, chopped
