1 hour
6 hours
2
Ingredients
For the beef short rib:
2 x 500g Scotch Beef PGI short rib on the bone
4tbs x Highland rub
2tbs x oil
200ml x favourite Scottish beer
6tbs x wild sticky glaze
300g x kimchi
1 x apple
Pickled seaweed
Beef fat crumb
Your favourite flat breads (optional)
For the Highland Rub - you can make a big batch of this that will last forever:
10g x fennel seeds
10g x coriander seeds
5g x black pepper
20g x onion powder
17.5g x paprika
15g x garlic powder
10g x thyme
25g x brown sugar
25g x salt
For the sticky glaze:
150ml x birch sap syrup (substitute with maple syrup)
50ml x soy sauce
50ml x mirin vinegar
1 x thumb fresh ginger, peeled and grated
1 x clove garlic, peeled and grated
For the seaweed pickle:
Pick 2tbs your favourite seaweed – pepper dulse is the best for this recipe
300g x white wine vinegar
200g x sugar
100g x water
1tsp x turmeric powder
For the beef fat crumb:
500g aged beef fat
100ml water
Cooking Method