RECIPE: Shin of Beef Bon Bons from The Quay in Faversham
SPONSORED : Chef of The Quay in Faversham Nicky Martin gives us one of his favourite recipes to try…
Renowned for its fresh local cuisine, The Quay (@thequayfaversham) in Faversham offers a carefully-selected menu, focusing on quality produce from Kent.
The kitchen team are headed up by chef Nicky Martin, who is joint owner with his wife Tania, and together they are passionate about creating and delivering high-quality dishes in a friendly and vibrant atmosphere. For this recipe, Nicky has given us the tips on how to create one of his signature dishes at home - the Shin of Beef Bon Bons.
YOU’LL NEED
Deep fat fryer 180 degrees
Casserole dish with lid
Cling film
Muslin cloth
Frying pan
Blender
INGREDIENTS
For the Bon Bon
1 shin of beef boned and rolled (keep the knuckle for sauce - ask your butcher to do this for you!)
4 carrots finely chopped
2 onions finely chopped
2 sticks of celery finely chopped
2 cloves of garlic
1 bunch of thyme
1 bottle red wine
2 eggs
125ml milk
2 tbsp beef dripping (or vegetable oil)
Panko breadcrumbs
2 bay leaves
1l beef stock
2 tbsp Dijon mustard
For the Bone Marrow Sauce
1 centre piece of marrow bone
Cooking liquid/stock from the shin
125ml double cream
METHOD
Preheat oven to 150 degrees
In a hot frying pan, add the beef dripping and brown the meat all the way around
Add your onion, carrot and celery and lightly fry, then transfer all into a casserole dish
Deglaze the frying pan with the red wine and reduce by half
Add the wine, garlic, thyme, bay leaves and beef stock to the beef shin and cover with tin foil or a lid
Cook for at least 6 hours or until the meat falls apart
Once cooked, remove from the cooking liquid and save for later
Strain the liquid through a muslin cloth and skim off any excess fast
Shred the meat by hand and add 1 ladle of the cooking liquid, Dijon mustard, salt and pepper
Keep the rest of the cooking liquid for the sauce
Lay the shredded meat on to cling film and shape into a large ‘sausage’
Roll with the cling film into a compacted cylinder shape, twist the ends and leave in the fridge to set overnight
Cut to desired size, being careful to remove any cling film
In a bowl, beat the eggs and milk together. Coat the bon bons in flour, then dip into the egg mixture and coat in breadcrumbs
When ready to serve, deep-fry until golden brown (if you’ve made large bon bons, pop into a hot oven for 5 minutes after)
For the sauce (can be made in advance)
Preheat oven to 180 degrees
Put the centre piece of bone marrow into a hot oven and roast for 30 minutes
Put the cooking liquid into a saucepan and bring to the boil
Using a spoon, scrape the softened marrow into the stock, blend and reduce until thickened
Return to heat when ready to serve and add double cream if the taste is too intense
For garnish we use horseradish sorbet and pickled carrot (but any pickles work well!)
INFO: thequayfaversham.co.uk
