Jacob’s ladder of beef with chablis mustard and carrot purée


First published in 2015
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Jacobs ladder

Horseradish powder

  • 1 horseradish, appx 200g
  • 100ml of vegetable oil
  • 30g of tapioca starch


Carrot and mustard purée

Savoy cabbage

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
  • 1 horseradish, appx 200g
  • 100ml of vegetable oil
  • 30g of tapioca starch
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
  • 500g of carrots, peeled and chopped
  • 75ml of chicken stock
  • 25ml of whipping cream
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
First published in 2015
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