Braised beef shin, mac n Cheese boss ketchup & Bone marrow pangrattato

Slow-cooked beef shin

1. Prepare the beef:

• Season the beef shin with 5g of salt.
• Heat a pan over medium heat and add 25g of beef tallow.
• Cook the beef shin until golden brown on all sides. Set aside to cool.

2. Sous vide cooking:

• Once the beef has cooled, place it in a vacuum bag.
• Add the beef stock, minced garlic, and the remaining 25g Of beef tallow to the bag.
• Seal the bag tightly using a vacuum sealer.

3. Cook:

• Reheat your sous vide machine or water bath to 90°c(194°f).
• Submerge the vacuum-sealed bag in the water bath and cook for 14 hours.

4. Finishing:

• After 14 hours, remove the beef from the bag and strain the liquid.
• Flake the beef down using forks, removing any excess fat or gristle.
• Season the flaked beef to taste with additional salt and garlic if needed.
• Lay a sheet of clingfilm on a clean surface and place the flaked beef in the center.
• Roll the beef tightly in the clingfilm to form a sausage shape.
• Chill in the refrigerator until firm.

5. Serve:

• Once firm, slice the beef sausage as desired, pan roast in the oven and serve.

Truffled pecorino macaroni and cheese

1. Cook the macaroni:

• Bring a large pot of salted water to a boil.
• Add the macaroni pasta and cook for 6 minutes.
• Drain the pasta and set aside to cool.

2. Prepare the roux:

• In a large saucepan, melt 50g of butter over medium heat.
• Once melted, add 50g of flour to the pan.
• Stir continuously to form a roux, cooking for about 2 minutes until it turns a light golden color.

3. Make the sauce:

• Gradually add the beef stock to the roux, whisking continuously to avoid lumps. This will create a velouté-style sauce.
• Once the stock is fully incorporated, add the cream.
• Stir in the onion powder, garlic powder, and salt to taste.
• Simmer the sauce until it thickens, about 5-7 minutes.

4. Combine and bake:

• Preheat your oven to 180°c (350°f).
• Mix the cooled macaroni pasta into the sauce until well coated.
• Transfer the macaroni and sauce mixture into a serving or baking dish.
• Sprinkle the grated truffled pecorino evenly over the top.

5. Bake:

• Place the baking dish in the preheated oven.
• Bake until the top is golden brown and bubbly, about 20-25 minutes.

6. Serve:

• Remove from the oven and let it cool slightly before serving.
• Present the dish hot and enjoy!

Boss Ketchup

1. Prepare the ingredients:

• Finely dice the eschalot and chop the chives and tarragon.
• Peel and dice the tomatoes.

2. Mix the vinaigrette:

• in a large bowl, combine the diced eschalot, grape seed oil, vinegar, and diced tomatoes.
• Add the chives, tarragon, ketchup, Worcestershire sauce, and tabasco sauce.
• Stir everything together until well combined.

3. Season and adjust:

• Taste the mixture and season with salt and pepper to your preference.
• Adjust any other seasonings as needed.

Bone marrow pangrattato

1. Roast the bone marrow:

• Preheat your oven to 200°c (400°f).
• Place the split bone marrow on a baking sheet, Cut side up.
• Roast in the oven for about 15-20 minutes, or Until the marrow is soft and begins to pull away from the bone.

2. Prepare the pangrattato:

• Remove the bone marrow from the oven and let it cool slightly.
• Drain off any excess fat, into the breadcrumbs stir to combine.
• Remove little spoons of the cooked marrow and set aside to garnish

3. Mix and toast:

• In a bowl, mix the marrow panko breadcrumbs with chopped parsley and paprika.
• Season lightly with salt.

4. Toast the pangrattato:

• In a dry pan over medium heat, lightly toast the breadcrumb mixture until golden brown and crisp.
• Stir frequently to ensure even toasting and prevent burning.