So recently Ive been drinking alot more whisky than I used to, not in a problem kind of way but Ive just been enjoy a dram of a evening alot more than I used to so when Scotish distillary Balblair got in touch with some recipies to pair with their whsikies this one stood out to me, beef and whisky has always sat well with me and this recipie sounds like a winner, I will be trying it out this sunday so I hope so!
Smoked Highland Ribeye, Potato Rösti with Green Beans, Wasabi & Pickled Shallots &Brown Butter Béarnaise
A truly epic piece of meat that is a guaranteed summer barbecue showstopper. Let your guests carve at the table and get stuck into the sides family-style.
Ingredients (serves 8)
For The Beef:
1 Bunch x Rosemary
1 Bunch x Thyme
2 Heads x Garlic, Halved
2 Tablespoons x Smoked Paprika
2.5kg x Highland Fore Rib Beef, French Trimmed
For The Green Beans:
2kg x Green Beans, Top and Tailed
For The Pickled Shallots:
8 x Large Banana Shallots, Peeled and Sliced into Thin Rounds
250ml x White Wine Vinegar
200g x Caster Sugar
10 x Juniper Berries
1 x Bay Leaf
2 Teaspoon x Wasabi Paste
100ml x White Wine Vinegar
200ml x Highland Rapeseed Oil
For The Rösti:
4 x Large King Edward Potatoes, Peeled
2 x Large Egg Yolks
20g x Rosemary, Finely Chopped
10g x Cracked Black Pepper
For The Béarnaise:
300g x Unsalted Butter
120ml x White Wine Vinegar
15g x Tarragon Leaves, Finely Chopped
6 x Large Free Range Egg Yolks
The day before serving, cold smoke the beef over oak wood chips for 1 hour at 20 – 30C. Remove the beef from the smoker and place on a baking tray. Run the remaining ingredients over the beef and place, uncovered, in the fridge to marinade overnight. Make sure to remove the beef from the fridge at least 2 hours before cooking.
Preheat the oven to 190C/ 375F/ Gas Mark 5.
Lay a clean tea towel over a large mixing bowl and coarsely grate the potatoes into it and season with salt and pepper. Over the sink, twist the towel into a ball, squeezing as much moisture as possible. Mix the grated potatoes with egg yolks and rosemary. Heat up a 12-inch non-stick frying pan with an inch of oil, over a medium heat. Carefully fill the pan with the potato mix, gently pushing the mix down in the pan with the back of a spatula. Fry for 4 minutes and then place the pan in the oven for 15 minutes or until golden brown. Turn the rösti out onto a baking tray and set aside for later.
Drizzle oil over the beef, season generously with sea salt and roast in the oven for 1 hour 35 minutes.
To make the pickle liquor for the shallots, bring the vinegar, sugar, bay and juniper berries to the boil along with 200ml of water in a pot over a high heat. Boil for a minute and then remove from the heat and chill until cold enough to touch. At this stage add the sliced shallot rounds and leave to steep for at least an hour.
The wasabi dressing is simply made by whisking the oil, wasabi paste and vinegar until it combines. Taste, season and chill.
To make the Béarnaise sauce, melt the butter in a small pan over a medium heat. When the butter starts to turn a light brown, and begins to smell nutty, turn the hob down to its lowest temperature. Once the butter has entirely melted, set aside for 10 minutes so that the milk solids sink to the bottom of the pot. In a heatproof mixing bowl, whisk the egg yolks with the vinegar and a tablespoon of cold water. Place the bowl over a pan of gently simmering water (ensuring that the bottom of the bowl isn’t touching water). Continuously whisk the eggs until they have doubled in size and become light and fluffy. Remove the bowl from the water and slowly add the clarified brown butter whilst constantly whisking until the sauce is thick and smooth. Add the tarragon, taste and season then set aside. Do not leave this sauce for more than two hours.
Remove the beef from the oven and place back in the smoker over oak wood chips at 30C for 30 mins, allowing the meat to absorb the smoky flavour as it rests and becomes tender.
Simmer the green beans in a large pot of salted boiling water, then toss in a large mixing bowl with the pickled shallots and wasabi dressing. Serve on a large platter along with the rösti. Pour the Béarnaise into a small gravy boat then finish the dish by carving the smoked beef and placing on a large board, finishing with a sprinkle of smoked salt.
Whisky Pairing: Balblair 99
A robust piece of beef like this needs the full-bodied finish of the 99. The warmth and fruity spiciness of this whisky will complement the sweet cherry smoke of the meat.
for more info on Balblair and their range head over to www.balblair.com