Lake Country House Hotel & Spa

Shin of Beef

 2 AA Rosette standard Mid Wales Restaurant presents
Braised Shin of Welsh Beef,Goats Cheese and Spinach Ravioli, Buttered Leeks,

Potato and Truffle Espuma, Red Wine Reduction


Warm Potato Espuma

600g boiled potatoes (boil until powdery)
300ml whole milk
100ml water in which potatoes were boiled
50g butter
Salt, nutmeg
Few drops of Truffle oil

Preparation: Boil potatoes in salt water until done and pass through a sieve. Mix with hot milk, water in which potatoes were boiled and butter. Season and pour into the iSi Profi Whip while warm.


Pasta Dough


550g ‘oo’ Flour
6 Egg Yolks
4 Whole Eggs
Salt
5ml Olive Oil
5ml Saffron Water

Use a food processor, place the flour and salt and slowly incorporate the eggs, oil and saffron water, until a dry dough form,
Turn the dry dough out on to a clean working surface; knead the dough until it’s smooth & elastic.
Wrap the dough in cling film and keep refrigerated until needed.


Goat Cheese Ravioli


Spinach 500g

Goats Cheese 250g

4 tbsp Bread Crumbs (white & fresh)
Toasted Pine Nuts
1 Egg Yolk
Salt & Pepper

Combine all ingredients, mould into balls and chill. Place the mixture between two pieces of thinly rolled pasta and seal. Blanch for 2 ½ - 3 minutes.
Confit Garlic
Garlic Cloves
Olive Oil
Thyme

Separate cloves, cover with olive oil and thyme, cook slowly until soft.
Braised Leek
Baby Leeks
Butter
Vegetable Stock
Salt & Pepper

Trim the leeks to 3 inches. Bring to the stock to the boil, add the butter and cook until tender, drain and season.


Shin of Beef


1 Shin of Beef
Red Wine
Port
Madeira
Veal stock to cover
Tomato Puree
Thyme
Onions, Leek, Carrot, Celery, Garlic
1 Lt Chicken Stock (Brown)

Method:
Seal the beef, brown the mirepoix, add the tomato puree, Madeira and reduce to a glace. Add the red wine and reduce by half.
Add the veal stock, brown chicken stock and the beef; slowly braise for 4 hours.
Once the beef is cooked; pick through the meat for sinew. Form into fillet shapes allow to cool before wrapping in crepinette
Reduce the sauce to the required consistency.

To dress, arrange the leeks and garlic on the bottom of the plate. Place the fillet on the leeks. Blanch the ravioli and place on top of the beef. Sauce the plate and finally spoon the potato espuma on top and finish with a little grated truffle.

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