DAVID BLACKMORE RIBEYE OF BEEF WITH RIBBONS OF KOHLRABIby Shannon Bennett

Serves 4

Ingredients:

4 bone rib op set David Blackmore 9+ intercostal
2 litres beef stock
2 kohlrabis
1 cabbage
100ml chicken stock
50g butter

To Serve

garlic flowers
pea tendril

Method:

• Remove bone set from rib eye. Salt bone set for 3 hours.
• Trim eye fillet from cap and remove any sinew.
• Braise intercostal for 6 hours in good quality beef stock.
• Portion ribeye to 50g per person.
• Shred cabbage finely and sweat on a high heat. Once cabbage is tender, transfer to a high speed blender and blend until smooth. Adjust seasoning and pass through a chinois. Chill down in a bowl over ice immediately to retain flavour.
• Peel the kohlrabis and shave on a Japanese sheet ribbon mandolin. Preserve in water until ready for use.
• Pass the remaining beef stock through a chinois and reduce to a thick stock. Glaze intercostal with beef stock and keep hot.
• Roast a portion of the ribeye in pan for approximately 2 mins each side, basting with butter while doing so. Remove and rest.
• Bring 100ml light chicken stock to the boil and add 50g butter. Use this to glaze the kohlrabi in a separate bowl.

To Serve

• Place the glazed intercostal on a plate, carve seared ribeye and place opposite.
• Gently place kohlrabi in front of the beef.
• Lightly spoon puree onto the plate.
• Serve with Indriya from India.