Ingredients

Ingredients for the daube of beef 2 shins beef 2tbsp olive oil 2tbsp seasoned plain flour 1 carrot, 1 stick of celery, 1 onion, peeled and finely chopped 2 cloves crushed garlic 12 baby onions 12 button mushrooms 1 star anise 1 cinnamon stick bouquet garni (thyme, bay leaves, parsley) 400ml good red wine 50ml Madeira 400ml beef stock zest and juice of 1 orange 1 tbsp redcurrant jelly butter sea salt flakes and black pepper to taste Ingredients for the colcannon 1kg floury spuds, peeled and chopped 1kb spring cabbage, stems removed and finely shredded 2 shallots, peeled and sliced 150ml cream 1tbs chives 125 gms butter salt and pepper Ingredients for the dauphinoise potatoes 1 tbsp olive oil 1kg waxy potatoes (sunray), peeled sea salt flakes and ground black pepper to taste 3 cloves garlic sliced very thinly 200 gms Irish local cheese (cheddar will do) 500 ml double cream 1 tsp freshly grated nutmeg knobs of butter for dotting! chopped chives, to serve Ingredients for best ever roasties potatoes, peeled and cut into barrels (such as Sunbeam or Aaron Victory) 180g goose fat 2 tbsp semolina sea salt and ground black pepper small handful smoked dulse Ingredients for the laverbread 400-500ml chicken stock handful of dulse sea lettuce, very finely shredded 150g unsmoked streaky bacon lardons knob of butter

Description

Method For The BeefPre-heat The Oven To 170C/325F/Gas 3. Roll Both Shins Of Beef, Tie Together The Thick End To The Thin End To Make One Stout Roll. Tie Tightly With Butcher’s String To Form A Joint. Heat 2tbsp Olive Oil In A Large Casserole Dish. Roll

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