- 300g beef shin, rolled and boned
- 10g mirepoix (mixture of chopped celery, onion and carrot) for braising
- 50g chopped mirepoix for beef balls
- 100ml red wine
- 25g garlic
- 5g rosemary
- 5g thyme
- 8 2" pieces cut beef bone marrow
- 12 mini brioche burger
- ¼ fresh horseradish
- 50ml double cream
- 100ml mayonnaise
- ¼ bunch parsley
- 1 lemon
- 5g sea salt
- 50g panko bread crumb
- 10g chopped chives
- 100ml red wine jus
- 50g pork caul fat
Beef brisket balls
Sauté mire poix, add rosemary, thyme, garlic, sauté until nicely golden brown. Add red wine and reduce, add beef stock and simmer. Sear the beef, add it to stock and simmer it till completely cooked. Remove it from stock and flake all the meat.
Sauté finely chopped mire poix and mix it with beef, add red wine jus and chopped parsley. Mix properly and check the seasoning and make 20g balls each. Wrap the balls with caul fat.
Marinate the bone marrow and cook it in the oven for 10 min at 170°C. Chill and reserve for service.
Horseradish cream sauce
Grate the horseradish and mix it with whipped cream. Add mayonnaise, parsley and lemon juice. Check seasoning.
Lightly sauté bread crumb in butter till golden brown. When cold add chopped chives.
Pan-sear beef balls and add them in the jus to make them hot. Pan sear bone marrow and finish them in the oven till hot inside. Slice and toast mini beef burger bun 3 per portion. Place the beef balls on buns and on side place beef bone marrow, on top of bone marrow put toasted panko bread crumb (as shown in the picture above). Serve the horseradish cream on side.