How to cook slow-cooked blade of Angus Scotch Beef, bone marrow polenta, confit tomatoes, parmesan and lemon crumb. Recipe by John Mcmahon, executive chef at The Prestonfield House Hotel
As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This Slow-cooked blade of Angus Scotch Beef, bone marrow polenta, confit tomatoes, parmesan and lemon crumb recipe comes from John Mcmahon, executive chef at The Prestonfield House Hotel from the late summer/autumn menu from Rhubarb the restaurant at Prestonfield. In association with Quality Meat Scotland. Photography by Guy Hinks.
Source: The Staff Canteen
Ingredients
- Scotch Beef
- Ingredients 15 portions
- Feather blade of Angus Scotch Beef
- Rashers of smoked streaky bacon
- Tinned chopped tomato
- Onions diced
- Carrots sliced
- Sticks celery sliced
- Sprigs of rosemary
- Sprigs of lemon thyme
- Black peppercorns
- Cinnamon stick
- Orange peel
- Lemons’ peel
- Red wine
- White wine
- ltr Veal stock
- Polenta
- Ingredients
- Parmesan
- Bone marrow butter
- Chopped parsley
- ltr Stock
- Confit tomato
- ltr Olive oil
- Thyme
- Rosemary
- Bay leaf
- Salt
- Garlic
- Sugar
- Red cherry tomatoes
- Yellow cherry tomatoes
- Pickled shallots
- Shallot rings
- Pickling spice
- Water
- White wine vinegar
- Tarragon
- Salt to taste