Last cook of the year. Leftover BBQ’d dry aged Longhorn forerib, a stock of smoked beef bones, hay, chipotle, mushroom scraps, onions cooked in red ale, garlic and aged beef fat.
Beef Jerky
My first attempt. A spice mix of dried hogweed seeds, hawthorns, lime (tree) leaves and roasted hay, all toasted and ground, along with an Indonesian long peppercorn. Next, a piece of 50+ day aged Dexter sirloin from Nathan Mill’s brand new shop The ButcherySE23. The beef that Nathan sources and ages is better than any other beef I have ever eaten, and it actually smelled like it was cooked already - deeply savoury and with the aroma of lactic bacteria.
I nearly scrapped the test in favour of eating it straight away. I am curing the slices with the spice mixture, salt and sugar for 24 hours, then I’ll dehydrate them at 60C
Hay gastrique, made in September. It’s extremely powerful and a bit nutty. To be used to make shrubs
Stage two of hay butter. Double cream and roasted ground hay
Chicken stuffed with roasted hay.
@fossemeadows chicken, stuffed with hay and rubbed with cultured butter
Roasted meadow hay