Welcome to our first Cook it and Book it! Find out how to make some of Glasgow's tastiest dishes from the chefs who serve them, but don't worry if you can't cook or won't cook, as we have also some special offers for you to enjoy these dishes at the restaurants too. Thanks to our friends at The Gannet, located in the Finnieston neighbourhood of Glasgow, for this fabulous first recipe below - we hope you enjoy!
This dish is a fantastic way to use the lesser known "diamond muscle". It is a sub-primal cut of beef primal round; it is a very lean, somewhat tender roast cut from the side of the round.
The beef the Gannet use is reared in Dumfries and Galloway and then prepared in Ayr. They like to brine their Scotch beef cut in an 8% brine, flavoured with bay leaf and black peppercorns, for one hour before cooking. The Gannet recommend their beef rare to medium rare, as this is when it retains all its juice and is at its best.
They love using fresh young beets when they are at their sweetest - they work perfectly with the rich beef. They cook their potatoes slowly in beef dripping so they take on a lovely beef flavour, adding only a couple of other garnishes to complement and not compete with the main components of the dish.
1 hour 30 minutes
1kg diamond muscle (or wedge) of Scotch Beef
2 medium beetroots (nice and firm)
4 Maris Piper potatoes (or another chipping potato)
2 globe artichokes
1 large banana shallot
200g tender stem broccoli
Diamond Scotch Beef:
Once the Scotch beef has been brined, rinse off lightly and pat dry. Shallow fry the meat until browned on all sides and place in the oven at 160 degrees (gas mark 3) for 10 minutes, turning regularly. We prefer to cook the beef rare or medium rare. It’s important to leave the beef to rest for 10 minutes in a warm place after it comes out of the oven.
Salt bake beetroots:
30g egg white
A sprig of thyme
1 clove garlic
A little water
Blend all the ingredients apart from the beetroots until you have a firm paste (not too wet but also not too dry), coat the beetroot in the mix and then bake at 170 degrees (gas mark 3) for 25 - 30 minutes (to check, turn upside down and insert a knife, it should be tender). Once cooked, leave out of the oven for 5 minutes, then crack, scrape all the salt crust off and peel, cut into rounds and puree the trim.
Peel the artichokes and cook in a light veg stock until tender. Leave to cool in the liquid. Once cold, cut each into 6 pieces.
100g caster sugar
A splash of sherry vinegar
Cut the shallot into 4 circles with the skin on - this helps maintain their lovely shape. Salt for 5 minutes and then dry the excess moisture on kitchen paper, fry in oil and a little butter until golden brown, drain the fat from the pan and add the sugar. Make a caramel. Once it’s golden and the shallot is cooking nicely, add the splash of vinegar. Cook until soft but not falling apart. It’s a fine line!
Beef dripping potatoes:
4 potatoes (Maris Piper)
Beef dripping to cover
1 clove garlic
A sprig of thyme
Peel the potatoes and cut each potato into three circles (best to slice into three then cut out using a pastry cutter). Once the desired shape has been reached, blend the salt, thyme and garlic together, coat the potatoes in the salt mix, leave for 15 minutes then wash off. Melt the dripping and cover the potatoes in the fat. Cook slowly until tender (don't boil) in the oven at 160 degrees (gas mark 3). Keep checking but it should take about 45 minutes.
Tender stem broccoli:
Cut to the desired size, cook quickly in boiling salted water so you retain a bite.
Plating is down to personal preference. You can see how we do it from the photo but experiment and have fun - try not be too rigid in your approach!
We hope you enjoyed cooking our dish as much as we do, but if you don't fancy cooking, check out our special offer below.
Enjoy The Gannet's Diamond Scotch Beef with their Champagne Sunday offer - 3 courses and a glass of bubbly for £25.