Tom's Table Coronavirus Pandemic
Greendale Farm’s ‘From Farm to Plate’ series, was created to tell the story of Greendale beef. Their cattle are treated with respect; from Sam’s care of the herd, through to proper hanging and preparation of each carcass by their skilled butchers.
It’s the best beef we can lay our hands on, so deserves to be cooked with the utmost care.
This dish shows you how to make the most of the ‘jacobs ladder’, otherwise known as the short rib. The meat is braised until it falls off the bone, before being used to make a rich filling for a striking parsley ravioli. Served with a Madeira cream sauce, savoy cabbage and celeriac, the finished dish looks wonderful and (trust us!) tastes every bit as good as it looks.
The second dish is the mighty sirloin. Simply pan-cooked, then left to rest for a good 20 minutes. When it’s ready to serve, the steak is plated with heritage carrot puree, carrot crumb, onion confit and baby onions, and a rich red wine sauce. Perfectly balanced and downright delicious, this beautiful dish is prepared with huge care and attention to detail, but it’s also simple enough to allow the natural flavour to shine through. We can’t think of a more fitting end for the journey of Greendale beef.