Foraged Scotch Beef PGI with foraged kimchi and beef dripping flatbreads

You’ll need to prepare a couple of items ahead of cooking the final dish, specifically the Highland rub and seaweed pickle, but the rest can be done on the day you’ll be eating the dish.

• Highland rub:

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• Toast all the seeds at 170C for 4mins.

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• If you have a blender, blitz all the toasted seeds until they are a fine powder then and mix with remaining ingredients.

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• Seaweed pickle:

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• Heat the white wine vinegar and mix in the sugar until you have a clear liquid ie the sugar has all dissolved into the vinegar. Add in the water and turmeric and leave to cool.

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• Cover the seaweed with your pickling liquor and leave to sit for at least 1hr. You can keep this for up to 4 weeks.

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• Sticky glaze:

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• First, put all the ingredients for the crazy sticky glaze in a pot and bring to the boil.

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• Stir then allow this to simmer on low for 5-10 minutes and leave to cool and thicken.

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• Beef fat crumb:

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• Dice the fat into small chunks approx 5-10mm cubes.

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• Add them to a pan with the water and bring to the boil with the lid on.

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• Reduce the heat and stir the pot every 10mins for the 30mins.

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• After 45-60mins, most of the fat will be rendered out and you can turn the heat up to crisp the chunks - make sure not to burn.

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• Pass the liquid and keep the crumb to one side - use the dripping to toast your flat breads.

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• Kimchi and apple:

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• Core the apple, dice into matchsticks and mix through the kimchi. You can buy your own kimchi to save time but always best made with your own hands.

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• FOR EATING:

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• Mix the Highland rub and the oil together to make slurry or flavour and rub all over the rib.

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• Leave to marinate for 2-24hrs.

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• Place some tin foil on a baking tray and carefully wrap the ribs along with the beer in a foil pocket making sure to seal it tight and efficiently.

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• Leaving a 2cm gap between the two ribs.

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• Place in the oven at 130C for 5hrs until tender. Make sure the meat falls off the bone - it may need to go in for a further 60mins if its not quite tender enough.

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• Cover the outside of the rib with wild glaze and sear each side of the meat in a hot frying pan for approx 2mins on each side until the glaze crisps up.

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• Toast your flatbreads in some beef fat and serve the short rib, sprinkled with beef fat crumb, pickled seaweed along with a good heap of kimchi & apple.

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• Enjoy!

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