Jacob's Ladder of Beef with Chablis Mustard and Carrot Purée

Main. Medium difficulty. Serves 4. 50 minutes, plus 6 hours cooking time.

⏱️ Prep: 50 min🍳 Cook: 360 min

Ingredients

1		Jacob's ladder (beef short ribs)
—		tarragon, chopped
200 g		horseradish
100 ml		vegetable oil
30 g		tapioca starch
200 ml		red wine
100 ml		beef stock
500 g		carrots, peeled and chopped
75 ml		chicken stock
25 ml		whipping cream
50 g		Chablis mustard
1/2 tsp	2.5 ml	wholegrain mustard
1/2		savoy cabbage
—		salt

Place the Jacob's ladder in a pan and cover with water, bring to the boil and simmer very gently for approximately 6 hours, replenishing with water if the level falls below the top of the meat. Once cooked, slice into individual ribs and remove the bone whilst still warm. Set aside and keep warm for later use.
Peel and cut the horseradish into small chunks. Place in a food processor with the vegetable oil and blend into a paste. Place into a sieve and allow the liquid to drip through. Mix the drained oil with tapioca starch (or maltodextrin) in a blender until it resembles a powder.
Combine the red wine and beef stock in a pan and reduce by about two thirds until it has a thin gravy-like consistency.
Place the carrots in a saucepan and cover with chicken stock and whipping cream. Bring to the boil, reduce to a simmer and cook for around 6-8 minutes until soft.
Drain the excess liquor and place the warm carrots into a food processor. Purée until smooth, adding a little of the reserved liquor as required. Stir in the mustards to taste.
Finely shred the cabbage and boil in lightly salted water for approximately 2 minutes until tender. Drain thoroughly and keep warm.
Warm the beef through in a moderate oven for 5-10 minutes until hot and place in the centre of the plate.
Arrange the other components as shown and finish by drizzling red wine sauce over the beef. Sprinkle over the chopped tarragon and serve immediately.