MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humphrey's Beef w/Richard Guest - Part Two
Categories: Beef, Wine, Vegetables, Herbs, Dairy
Yield: 4 Servings

CONTINUED FROM PART ONE

Place in a bowl and add all the dry ingredients & liver. Mix well so
all the ingredients are evenly distributed

Roll into 15g balls, place on a tray and chill.

NOTE: This makes 2-3 faggots per serve. You may have more than
required but the mix can be used in other dishes, for example, pies.

Once the mix has chilled, wrap the balls in pig's caul, making sure
the seam is twisted at the bottom of the faggot. Cover and refrigerate
overnight.

BEEF TEA: Set the oven @ 130ºC/265ºF. Add all the ingredients to an
oven-proof pan and cover with cold water. Break up the meat and season
with salt.

Cook in the oven for 6 hours.

Once cooked, the meat will form a "raft" on top of the liquid. Place
two layers of muslin in a strainer over a bowl and ladle the liquid,
being careful not to disturb the sediment. Chill overnight.

If using the ox tongue, gently cook in a pan along with some of the
reserved vegetables from the braising liquor and water and salt until
just cooked. Test with a knife - if it comes out easily it is done.
Peel the harder outer skin, trim and chill before dicing into 2mm
pieces.

PASTA: Mix the eggs, salt, flour and olive oil on a large board until
combined and knead to a smooth and elastic dough.

Wrap and rest overnight.

ON THE DAY OF SERVING

BEEF FILLET: Trim the fillet well and roll tightly in cling wrap to
form a tight cylinder. Chill for about 2 hours.

Cut into 125g portions and set aside.

RAVIOLI: Chop the soaked bone marrow finely. Add to a bowl along with
the parsley, lemon zest and some of the juice, salt and pepper.

Roll the pasta dough thinly.

Place over a ravioli mould and fill with small balls of the filling
mixture.

Seal with a little water expelling all the air. Set aside uncovered
on a lightly floured tray.

CELERIAC REMOULADE: Mix all the ingredients together and check for
seasoning. It should be slightly lemony and have a good hit of
horseradish.

TO ASSEMBLE:

FAGGOTS: Set the oven @ 160ºC/320ºF.

Discard the solidified fat in the braising sauce. In a small ovenproof
pan, add the faggots and pour enough of the braising liquid to come
halfway up the faggots.

Cook in the oven for 15 minutes, constantly glazing with the sauce.

BEEF FILLET: Heat a pan over medium-high heat. Season the fillet well
and cook to your liking, adding butter to the pan and basting the
fillet while cooking.

Rest in a warm place.

RAVIOLI: Just before serving, cook the ravioli in a large pan of
boiling water.

SPINACH GARNISH: Wilt the spinach in a hot pan with the butter. Drain
any excess liquid and season to taste.

BEEF TEA: Remove any fat that may have surfaced overnight on the tea.
Warm gently in a pan and check for seasoning.

Pour into a cup and top with the chopped chives and tongue (if using).

SERVE: On the left of the plate spoon a small amount of the celeriac
remoulade and top with one ravioli. In the middle of the plate, place
a dollop of spinach and top with the glazed, warm faggots. On the
right, place the beef fillet. Pour the braising sauce over the meat
and faggots.

Serve the beef tea after the meal to cleanse the palate.

RECIPE FROM: https://www.lifestyle.com.au

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