Kimchi and Scotch Beef Mac and Cheese

For the Gochujang Pulled Shin of Scotch Beef:

• Preheat the oven to 140 Degrees C

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• Get a cast iron dutch oven or an ovenproof pot with a lid, add a small glug of oil to the pot and allow to come up to a medium heat

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• Add the shin of beef, sear until golden brown, season liberally with salt and pepper

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• Turn all of the pieces so everything is seared

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• Have the beef stock ready in a jug, add all of the ingredients into the jug and mix well, allowing the gochujang paste to melt a little bit in the hot stock

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• Pour everything over the beef

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• Put the pot in the oven with the lid on for two hours

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• After two hours have passed the meat will need to be pulled apart and soak in the juices, do this and then put the pot back in the oven for a further 1.5 hours

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• Check if it needs additional seasoning before adding to your mac and cheese and serving it

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For the Trodden Black kimchi mac and cheese

• Begin by boiling the pasta in well salted water. Boil for two minutes less than the instructions on the packet

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• Put a non-stick pan on a medium low heat on the hob. Add the butter and vegetable oil and allow them to melt together. Allow the butter to brown a little to add nuttiness.

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• Add the flour and gently whisk it together in the butter and oil. Cook the mixture out for at least 2-3 minutes until the flour has made a roux.

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• Add about 1/3 of the milk and continually whisk the roux paste into it. Once completely combined, add the other 2/3 of the milk and continue stirring

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• Add all of the cheese, the Dijon mustard and whisk into the milk. Continue mixing this on a medium low heat until the sauce thickens and all of the cheese is fully melted. Once melted, add the cream and mix through for richness

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• Season everything with salt and pepper to your taste.

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• Add the kimchi to the sauce

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• Add all of the cooked macaroni to the kimchi-cheese sauce and stir.

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• Add the pulled gochujang beef on top of each portion and enjoy piping hot!

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