Braised Salt Beef in Cairngorm Ale

Serves 4

Ingredients for the Pickle
1kg brisket
300g salt
150g sugar
20g sel rose

Method
Rub all the dry ingredients into the beef, lay the beef flat on a tray & turn over everyday for 3-4 days. When pickled, refresh for 30 mins in cold water.

Ingredients
2 medium onions
1 litre beef jus
1 litre Cairngorm ale
2 medium onions
sprig thyme
50g butter
6 carrots, cut into 2 inch lengths
6 blanched shallots
50 mls pommace oil
1 tbsp honey
creamed potatoes

Method
Dry the beef well then dice the beef into good size chunks. Heat a pan with the oil gently colour the beef all the way round. When coloured, remove from the pan. Add the onions and sweat down then add the butter, return beef and cook together for 5 mins . Pour over the ale and stock and add the thyme to the beef, bring through the boil, skim, turn down to gentle simmer cover with lid and braise in oven 160C for approx 1 1/2 hours. Add the prepared carrots and cook out for a further 30 mins until tender. Remove the carrots, thyme and beef from the stock, reduce the stock down by half. Whiz the stock and onions in blender till smooth then strain through a chinoise. Put the beef and carrots and shallots back into finished sauce to reheat.

To Serve
Centre the plate with potatoes top with beef arrange the carrots and shallots spoon sauce over.

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