Ingredients
For the dry rub
2 tsp chopped fresh thyme leaves
2 tsp coarsely crushed black peppercorns
70g/2½oz coarse sea salt
2.4kg/5lb 5oz rib of Highland beef, on the bone
400g/14½oz beef trimmings
4 tbsp sunflower oil
4 small white onions
4 celery sticks
4 garlic cloves, bruised
2 tsp red wine vinegar, preferably Cabernet Sauvignon vinegar
For the sauce
40ml/1½fl oz red wine vinegar, preferably Cabernet Sauvignon vinegar
2 small brown sugar cubes
600ml/1 pint 1fl oz chicken and beef stock (mixed stock is available from some supermarkets)
80ml/2¾fl oz madeira
juices from the rested meat
salt and freshly ground black pepper
Method
1. Combine the thyme, peppercorns and sea salt in a bowl; rub this mixture all over the Highland beef and trimmings.
2. Place the meat on a large tray and transfer to the fridge; leave for one hour.
3. After an hour, remove the meat from the fridge and rinse under running water for 30 seconds, before drying well. Cold-smoke the rib and trimmings in a cold smoker, according to manufacturer's instructions, for two hours; then remove from the smoker and set aside ready for cooking.
3. Preheat the oven to 200C/390F/Gas 6.
4. Heat a griddle pan until very hot. Rub the beef with sunflower oil. Place the beef on the hot griddle first. Grill on one side for 1½ minutes, then turn over and cook for the same time on the other side.
5. Turn the beef back on to the first side and cook for a further minute, then back onto the second side for a further minute. Finally, use a pair of tongs to lift the meat onto its sideand press it against the griddle pan brown the meat on its edges.
6. Repeat the griddling process with the beef trimmings until all pieces have brown grill marks.
7. Cut the onions in half (without peeling) and cut the celery sticks into quarters. Line a roasting tin with the vegetables and garlic and place the beef on top. Place in the oven, and roast the rib and trimmings meat until the centre of the beef rib has reached a temperature of 47C/116F - use a meat thermometer to check (it will take about 15-20 minutes depending on the size of the joint). (NB: The FSA recomends an internal temperature of 60C/140F - this recipe makes very rare beef.) Sprinkle the joint with a dash of vinegar twice during the cooking, a teaspoon each time.
8. Remove the meat from the oven and transfer the joint to a warm tray and leave in a warm place to rest for at least 15 minutes, leaving the vegetables and trimmings in the roasting tin. Leave the oven on - you'll need to reheat the meat later.
9. To make the sauce, return the roasting tin containing the meat trimmings and vegetables to a medium heat on the hob and carefully brown the contents of the pan.
10. Add the red wine vinegar to the roasting tin and cook, stirring with a spatula to scrape any meat sediment that might have stuck to the tin. Add the brown sugar cubes and the stock. Continue to scrape the tin to lift all of the sediment and turn off the heat.
11. Heat a small saucepan and add the madeira. Carefully tip the pan towards the flame of the hob, so that the alcohol catches alight. When the flame has subsided, add the madeira to the roasting tray.
12. Gently simmer the sauce for a further 8-10 minutes, before straining into a clean pan; skim and check the seasoning, adding salt and freshly ground black pepper to taste.
13. Reheat the beef in the oven for three minutes just before you are ready to serve. Carve the meat and serve with honey-glazed parsnips, buttered kale and roast potatoes.
