Barbecue T-bone steak with devilled butter and oxtail macaroni cheese

by Adam Byatt
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Ingredients

Fresh Meat

  • 1 T-bone steak, 1kg in weight
  • 1 oxtail, cut into small pieces

Store Cupboard

  • salt
  • pepper
  • 4 anchovies, salted
  • 2l chicken stock
  • 200g of macaroni pasta, short
  • 25g of flour
  • 1 tsp English mustard
  • 100g of breadcrumbs, coarse

Dairy

  • 200g of salted butter
  • 50g of butter
  • 500g of milk

Salad & Fresh Herbs

  • 1/2 bunch of tarragon
  • 1 bunch of thyme
  • 1 bunch of chopped parsley
  • 2 baby gem lettuces

Fruit & Vegetables

  • 1 red chilli
  • 1 shallot, peeled and diced
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 bulb of garlic, peeled and chopped
  • 1 leek, chopped

Spices & Dried Herbs

  • 1 tsp smoked paprika
  • 3 star anise

Beverages

  • 1 tsp brandy

Alcohol

  • 200ml of pale ale

Oils & Vinegars

  • 1 dash of oil

Cheese

  • 100g of Parmesan, grated
  • 100g of ComtĂ© cheese, grated