12-HOUR SLOW ROAST BEEF SIRLOIN, MCLEOD'S PIONEERS PORTER BRAISED BEEF SHORT RIB, BONE MARROW BUTTER, SAUTEED BROCCOLINI, TRUFFLE POTATO PUREE, CARAMELISED YOGHURT CRUMB, PORTER JUS

Recipe by Ambassador Chef, Dean Thompson
Schnappa Rock, Tutukaka
Makes 20 portions

Slow Roast Sirloin
1 whole sirloin (3 – 5kg)

METHOD: Place the sirloin in the oven and roast at 110˚C for 30 minutes. After this initial phase, reduce the oven temperature to 59˚C and continue roasting until the internal temperature of the sirloin reaches 50˚C. From that point, maintain the oven temperature at 50˚C for the remaining duration of the slow roast.

Short Rib
1.2kg of beef short rib
1 ltr Mcleod’s Pioneer Porter
500ml water
¼ cup brown sugar
1 onion, chopped
2 sprigs rosemary
Salt
Pepper

METHOD: Begin by placing the beef short rib in a compact tray. Combine it with the Porter, water, sugar, onion, rosemary, salt, and pepper. Securely cover the tray with baking paper and foil, then slow-cook it overnight in the oven at 100˚C. After removing it from the oven, strain the juices into a pot and reduce to create a jus, which you'll set aside. Next, carefully remove the bones from the short rib. Place the meat between two trays with baking paper on either side, and gently press it in the chiller with a slight weight until it cools. Finally, portion the chilled beef into small cubes, approximately 2cm in size.

Bone marrow butter
2 beef shin bones (split)
1 cup milk
2 cups water
1 Tbsp pepper corns
3 Tbsp salt
4 bay leaves
1 tsp rosemary, chopped
½ onion, finely diced
1 tsp crushed garlic
1 Tbsp olive oil
500g butter at room temperature
2 Tbsp capers, chopped
1 Tbsp parsley, chopped
Zest of 1 lemon
Flaky sea salt to taste
Cracked pepper to taste

METHOD: Submerge the shin bones in a bath of milk, water, peppercorns, and bay leaves, allowing them to steep for approximately 24 hours. Following this, rinse the bones and transfer them to a tray. Top them with rosemary, diced onion, crushed garlic, and a drizzle of olive oil. The bones are then lightly smoked for around 30 minutes before being transferred to a 200˚C oven for a roughly 12-minutes to finish cooking. Once ready, scrape the marrow from the bones, combining it with all the juices and the onions from the tray. Mix this mixture with the butter, capers, parsley, zest, salt, and cracked pepper.

Truffle Potato Purée
1 kg Agria potatoes
100g lightly smoked butter
1.2 L cream
Truffle paste
Salt

METHOD: Simmer potatoes with butter and cream until tender. Blend, strain, and mix in truffle paste and salt to taste.

Yoghurt crumb
1 L Plain yoghurt
Butter
1 tsp salt

METHOD: Simmer yoghurt, butter, and salt to caramelize over a few hours. Strain off excess liquid and dehydrate until fully dried. Lightly blend in a food processor to form a crumb.

To serve:
1 x portion slow roast sirloin
3 x cubes short rib
Small handful broccolini
3 Tbsp bone marrow butter
Truffle potato purée
Short rib jus
Yoghurt crumb

METHOD: Grill the sirloin to add colour, sauté the broccolini with the bone marrow butter. Reheat the short rib in a portion of jus.  Arrange a portion of truffle potato purée in a bowl plate and position the broccolini alongside it. Place the short rib cubes within the purée and position the sirloin on top of the broccolini. Drizzle some jus around the plate and sprinkle yoghurt crumb over the short rib. Garnish, and the dish is ready to be served.