Great British Beef Week

27 Apr 2017

To celebrate Great British Beef Week this week, I’ve been reminiscing about my appearance on the Great British Menu back in September 2016. . .

. .   and in particularly have been thinking about the extravagant The Ashes: Over and Down Under Beef themed cricket pitch that I created. With the cricket season just beginning, there’s no better time to try making the dish for yourself!

Ingredients (per person)

  • 1 x 750g Centre Cut Brookfield Farm Beef Fillet (cut into four portions)
  • 1 x Oxtail
  • 80g x Bone Marrow
  • (4 Bone Marrow Bones approx 1-1 ½ inches high)
  • 10g x Spinach
  • 2 x Banana Shallots (Finely Chopped. John Wheeler)
  • 100g x Runner Beans (John Wheeler)
  • 1 x Punnet of Pea Shoots
  • 100g x Petit Pois
  • 50g x Morris Piper Potatoes
  • 5ml x Double Cream
  • 5g x Butter
  • 1 x Punnet of Violet Flowers
  • ½ x Garlic Clove (finely chopped)
  • 10g x Chopped Parsley
  • 4 x Sheets of Filo Pastry
  • 1 x Sprig of Thyme
  • 1 x Sprig Fresh Mint
  • 4 x Sprigs of Redcurrant
  • 10g x Flour
  • 1 x Egg Yolk (Egg Wash)
  • 2 x Sticks of Salsify
  • 1 x Lemon Wedge
  • 200ml x Veal Jus
  • 1 x Onion
  • 1 x Carrot
  • 1 x Leek
  • 1 x Celery
  • 500ml x Veal Stock
  • 100ml x Red Wine
  • 50ml x Chicken Stock


  1. Cut Ox Tail into 10 pieces and pan fry, sprinkle with a little Flour and transfer to a sauce pan
  2. Add Red Wine, Veal Stock, Onion, Carrot, Celery and Leek (all diced) in to sauce pan with the Oxtail. Braise slowly in the oven for approximately 1 hour 30 minutes or until the Oxtail falls away from the bone
  3. Cook the Potatoes with the skin on, boil in salted water until soft
  4. Place in a colander, remove skin and mash
  5. Bring the Peas and Mint to the boil, drain and blend with the Potatoes and a small amount of Double Cream to create a smooth puree – check seasoning
  6. Peel and cut your Salsify in to 1 ½ inch sticks and slowly poach in the Chicken Stock with a squeeze of Lemon until just cooked, but al dente
  7. Peel stringy bit from Runner Beans and chop into 2 inch long julienne. Blanche in salted water and then toss in a little Butter and season
  8. Season and pan fry the four fillets of Beef on all sides and place in the oven for 6-8 minutes to be served medium-rare
  9. Slice the Bone Marrow, place in to a hot frying pan, add chopped Garlic and Shallots then turn the Bone Marrow and deglaze with a splash of Veal Jus. Remove from the pan
  10. Once cooked, remove Oxtail from the bone, season, and add a little Veal Jus
  11. Place a teaspoon of Oxtail into the middle of a square piece of Filo Pastry x 4, roll to form a cricket-bat –shaped spring roll, using a sprig of Thyme to create a ‘handle’ – Egg wash and cook for 4 minutes or until the Pastry is golden brown and the Oxtail is warm
  12. Use the remaining Oxtail to form 4 small (squash ball sized) balls and wrap in Spinach
  13. Place the balls inside the Bone or mould and place in the steamer for 5 minutes

To Serve

  1. Using the back of a spoon, cover the plate with Pea Puree to create a ‘cricket pitch’ – create a small edge around the outside edge of the plate with Pea Shoots and Runner Beans, decorate with edible Flowers.
  2. At one end of the plate, create a wicket using the Salsify.
  3. On the opposite side of the plate, place the Bone Marrow bone with the Beef Fillet on top then top with sliced Bone marrow. Stand your Oxtail cricket bat against the Beef Fillet.
  4. Decorate the middle of the plate with the Redcurrants as cricket balls.
  5. Place your glass dome/cricket hat over the Beef and smoke using a smoking gun until the dome is full of smoke. Warm the reaming Veal Jus and place into four individual sauce boats and serve.