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Harpers

#saturdaymenu

Sous Vide 'Smoked' Beef Chuck

Equipment: sous vide, vacuum sealer, smoke infuser, wire rack/tray, thermometer

STEP INGREDIENTS WEIGHT VOLUME % PROCEDURE
1 Coarsely ground black pepper 30 g 3 Tbsp 1.76 Combine. Reserve 1/3 for step 6.
Flaky salt 35 g 2 Tbsp 2.06
Espresso powder, fine 8 g 1 Tbsp 0.47
Smoked paprika 4 g 2 tsp 0.24
Ground clove 0.5 g ⅛ tsp 0.03
2 Beef chuck roll, half 1700 g — 100 Rub with 2/3 of spice mix. Truss at 3–4 cm intervals.
3 Vacuum seal. Crack seal, 3–4 chambers smoke infuser, reseal immediately.
4 68°C / 155°F, 36 hours.
5 Ice bath 30 min. Fridge. Reserve bag juices.
6 Reserved 1/3 spice mix 230°C convection. Blot chuck completely dry. Rub reserved mix into surface. Wire rack/tray. 20–30 min until dark bark.
7 Rest under foil until internal 60–74°C, 20–30 min.
8 Separate muscle groups along the grain. Slice thinly against. Optional smoke infuser pass.

Notes

Reduced Jus

STEP INGREDIENTS WEIGHT VOLUME % PROCEDURE
1 Reserved bag juices ~250 g ~1 cup 100 Fine sieve into saucepan.
2 Cider vinegar 20 g 1½ Tbsp 8 Add. Simmer.
Brown sugar 15 g 1 Tbsp 6
Worcestershire sauce 10 g 2 tsp 4
3 Reduce by half. Should coat a spoon — tangy, not sweet.

Vinegar Slaw

STEP INGREDIENTS WEIGHT VOLUME % PROCEDURE
1 Red cabbage, finely shredded 600 g ~4 cups 100 Shred. Julienne apple. Store separately, fridge.
Granny Smith apple, julienned 120 g 1 medium 40
2 Cider vinegar 30 g 2 Tbsp 10 Whisk dressing. Jar, fridge.
Extra virgin olive oil 20 g 1½ Tbsp 6.7
Fine salt 3 g ½ tsp 1
Celery seeds 1 g ¼ tsp 0.3
3 Flat-leaf parsley (optional) 5 g small handful — Dress 15–20 min before service. Parsley at the last second.

Chat Potatoes

STEP INGREDIENTS WEIGHT VOLUME % PROCEDURE
1 Chat potatoes, skin on 800 g — 100 Friday: Boil in salted water, just tender, ~15 min. Drain, cool, fridge uncovered on tray.
2 Butter, unsalted 30 g 2 Tbsp 3.75 Toss with butter on tray. 190°C 15–20 min.
3 Fine salt to taste Salt and parsley before serving.
Flat-leaf parsley, chopped 10 g small handful 1.25

Corella, Blackberry & Orange Crumble

Equipment: 8" / 20 cm round cake tin, 3" / 7.5 cm sides

Fruit ~32 mm deep, topping ~18 mm thick. ~25 mm headroom.

STEP INGREDIENTS WEIGHT VOLUME % PROCEDURE
Crumble topping
1 Plain flour 225 g 1½ cups 100 Rub butter into flour. Coarse crumbs and pea-sized lumps. Don't overwork.
Cold butter, unsalted, cubed 150 g ~⅔ cup 66.7
2 Demerara sugar 90 g ½ cup 40 Stir through.
Rolled oats 60 g ¾ cup 26.7
Fine salt 2 g ¼ tsp 0.9
Fruit filling
3 Corella pears, peeled, cored, sixths 600 g ~8 pears 75 Toss fruit with allulose/glucose, tapioca, zest, juice. Into cake tin.
Blackberries 200 g ~1½ cups 25
Allulose or Glucose 160 g ¾ cup 20
Tapioca starch 40 g 3 Tbsp 5
Orange zest 8 g 1 large orange 1
Orange juice 25 g 1½ Tbsp 3.1
4 Topping over fruit. Don't press crumble down. Cling film. Fridge overnight.
5 From fridge, 190°C, 35–40 min. Golden top, bubbling edges.

Notes

Caramelised Honey Custard

Equipment: heavy saucepan, fine sieve, thermometer

STEP INGREDIENTS WEIGHT VOLUME % PROCEDURE
1 Honey 80 g ¼ cup 100 Friday: Dry caramelise over medium heat. Don't stir. Golden → amber → deep mahogany. 3–5 min. Go further than you think — the bitterness is the point.
2 Cream, 35% min fat 300 g 1¼ cups 375 Off heat, add cream. It will seize. Back on low, dissolve. Add milk. Warm to ~70°C.
Whole milk 200 g ¾ cup + 2 Tbsp 250
3 Egg yolks 120 g 6 yolks 150 Whisk yolks, sugar, salt. Temper with hot cream. Return to pan.
Caster sugar 25 g 2 Tbsp 31.25
Fine salt 1 g pinch 1.25
4 Stir constantly, 82–84°C. Coats spatula. Don't boil.
5 Vanilla extract 4 g 1 tsp 5 Sieve into jug. Stir in vanilla. Cling film on surface. Fridge overnight. Best served cold.

Notes