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  • Collop Of Beef With Haggis And Grain Mustard Whiskey Essence

    1 vote
    Collop Of Beef With Haggis And Grain Mustard Whiskey Essence
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. red wine
    • 1 Tbsp. minced fresh thyme
    • 1 tsp crushed black peppercorns Beef
    • 2 lb veal, cheeks, or possibly braising beef, cut into 2" pcs
    • 4 Tbsp. flour
    • 4 Tbsp. vegetable oil
    • 2 ounce smoked bacon, cut into thin strips
    • 1 x onion, diced
    • 1 x celery, stalk, diced
    • 1 lrg carrot, diced
    • 5 clv garlic, minced
    • 6 c. good brown stock
    • 1 x salt and pepper
    • 4 Tbsp. grain mustard
    • 4 Tbsp. scotch whiskey
    • 2 Tbsp. freshly grated horseradish Haggis
    • 1 lb haggis
    • 4 Tbsp. butter Neeps and Tatties
    • 4 med potato
    • 1 med -sized turnip
    • 4 Tbsp. butter
    • 1 tsp minced parsley Garnish
    • 3 ounce fresh horseradish, fine julienne canola oil, for frying
    • 4 sprg fresh herbs

    Directions

    1. Marinate 2 pounds veal or possibly braising beef in the wine, thyme and peppercorns for 24 hrs. Lift the meat out of the liquid and drain. Place the marinade liquid in a small pot and bring it to a boil. Strain and save the liquid.
    2. Beef:Preheat oven to 350 degrees F.Dip meat in flour. Heat oil in a Dutch oven and sear the meat till it has a good brown colour. Add in any remaining flour to the pan and make sure the oil absorbs it.
    3. Add in the vegetables, bacon, garlic and reserved marinade liquid. Whisk to remove any lumps.
    4. Continue whisking and add in the stock. Season.
    5. Cover pot and bake in oven for 3 hrs. Check every 30 min. Reconstitute stew with water if necessary.
    6. When the meat has cooked, remove it from the Dutch oven. Reduce the sauce further if you like then add in the mustard, whiskey and horseradish. Season.
    7. Haggis:Remove haggis from the skin. Place the butter in a small pan then add in the haggis. Mash haggis with a fork on a low heat till the mix comes together. Keep warm.
    8. Neeps and Tatties:Wash, peel and dice potatoes. Wash, peel and dice turnips. Place in a pot and cook till tender. Drain and dry the potatoes and turnip then pass them through a sieve. Mix till creamy. Add in the butter and season. Keep warm.
    9. Garnish:Heat 2 inches of canola oil in a deep sided frying pan. Fry the horseradish julienne till golden brown and crispy.
    10. Arrange the haggis in a mound in the centre of a platter. Surround the haggis with the neeps and tatties. Top with the meat. Drizzle with the sauce and garnish with the fried horseradish and herb sprigs.

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