26/02/2022, 10:44 All for one, one for all by Olivia Barry

ALL FOR ONE, ONE FOR ALL BY OLIVIA BARRY - GREAT BRITISH MENU 2018
Author: Olivia Barry

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All For One One For All By Olivia Barry

INGREDIENTS Remove All Remove Spices Remove Staples

Beef cheek brine 1kg beef cheek

200 grams salt 1lt water
500 milliliters amber ale 500 grams chicken stock
Thyme Peppercorns
Garlic 200 grams white wine vinegar
70 grams sugar Bayleaf
1 garlic Carrot puree
15 carrots Milk
Salt and pepper Butter
Smoked mash 1kg potato
200 grams smoked cream 300 grams butter
Bone Marrow Hangar steak

INSTRUCTIONS

Sear the beef cheek quickly in a frying pan,

Bring ale and stock and herbs up to the boil

Add all to the pressure cooker

Cook for one hour 30 minutes

Remove from heat.

Add to glaze which will be all ingredients in the pan bought up skimmed and reduced.

For the pickled carrots

Boil all the ingredients

Pour over carrots you have sliced thinly with a mandolin

Leave to cool

For the baby carrots

Juice other carrots, place 5 carrots in a vac pack bag with juice and a pinch of salt and a pinch of sugar a small bit of butter cook in water bath at

80oC until cooked. Around 40minutes.

For the carrot puree

Slice carrots as thin as possible on mandolin, place in a pan cover with milk, cook until soft, remove from heat drain and blitz in vita prep, add a bit

of butter check seasoning pass through a chinois.

For the smoked mash

Cook potatoes, pass through a drum sieve.

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26/02/2022, 10:44 All for one, one for all by Olivia Barry
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Add the butter cut into cubes, then mix in smoked cream. Always checking consistency.

For the bone marrow

Will just be poached and roasted then popped out or cut up.

For the hangar steak

Pan cooked. Rested and served.

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