Ingredients
For the beef
2.25kg/5lb Dexter beef rib, bones included
salt and freshly ground black pepper
2 tbsp olive oil
For the potato boxty
50g/2oz butter
100g/3½oz spring cabbage, sliced
1 bunch scallions, sliced
100g/3½oz bacon
200g/7oz potatoes, peeled, cooked and roughly mashed
salt and freshly ground black pepper
For the vegetables
100g/3½oz butter
12 asparagus spears, woody ends trimmed
12 baby leeks
200g/7oz broad beans, out of their pods, inner membranes removed
50g/2oz fresh horseradish, finely grated
50g/2oz fresh parsley, chopped
salt and freshly ground black pepper
For the gravy
2 shallots, peeled, sliced
2 cloves garlic, peeled, crushed
2 sprigs fresh thyme
1 litre/1 pint 15fl oz brown chicken stock
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the beef, season the beef with salt and freshly ground black pepper. Heat the oil in a frying pan until smoking, then sear the beef on all sides for 3-4 minutes, turning occasionally, until the beef is golden-brown all over.
3. Place the beef in a roasting tray and cook in the oven for 35-40 minutes, then remove from the oven. Lift the beef rib out from the tray and set aside to rest on a warm plate, reserving the cooking juices in the tray.
4. For the potato boxty, melt half of the butter in a pan until foaming, then gently fry the cabbage, scallions and bacon for 4-5 minutes, or until the cabbage is tender. Add the cooked potatoes to the pan, stirring well, then season, to taste, with salt and freshly ground black pepper. Remove from the heat and allow to cool slightly, then shape into four equal-sized patties.
5. Melt the remaining butter in a clean frying pan and fry the cabbage and potato cakes for 2-3 minutes on both sides, or until golden-brown all over. Drain on kitchen paper and set aside.
6. For the vegetables, heat the butter in a pan until foaming, then gently fry the asparagus, leeks and broad beans for 4-5 minutes, or until tender. Stir in the grated horseradish and cook for a further minute, then stir in the parsley and season, to taste, with salt and freshly ground black pepper.
7. For the gravy, place the tray used to cook the beef over a high heat and add the shallots, garlic and thyme and cook for 4-5 minutes, or until the shallots are golden-brown. Deglaze the tray with the brown chicken stock, scraping up any browned bits from the bottom with a wooden spoon. Cook over a high heat for 5-6 minutes, or until the liquid has reduced by a third in volume, then season, to taste, with salt and freshly ground black pepper. Strain the gravy through a fine sieve into four individual gravy boats.
8. To serve, carve the beef rib into thick slices and divide evenly among four serving boards, placing the slices in the centre. Spoon the vegetables into small shallow serving bowls and place onto the boards next to the beef. Place a potato boxty on the other side of the board next to the beef. Serve with the gravy boats on the side.
