Recipe created by VIC National Finalists - Jemima Kudumba and Ryan Consentino

Port marinated porterhouse with port jus, confit artichoke and ox tail rock, carrot cannelloni and beetroot tartlet

Port Marinated Porterhouse with Port Jus, Confit Artichoke & Ox Tail Rock, Carrot Cannelloni & Beetroot Tartlet

Nestlé Golden Chef's Hat Award 2018 National Finalists Dessert Recipe.

4 Portions
high

Ingredient	Unit	Quantity
Porterhouse steak	ea.	1
Oxtail	kg	0.4
Large red beetroot	ea.	2
Thyme	bunch	1/8
Orange	ea.	2
Brown sugar	g	40g
Chervil	bunch	½ bunch
Cinnamon	g	60
Star anise	g	1
Carrot	ea.	4
Olive oil	ml	100ml
Brown onion	ea.	1
Vegetable oil	ml	150
CHEF Reduced Veal Stock	ml	500ml
MAGGI Classic Demi-Glace Sauce Mix	g	100g
Jerusalem artichoke	ea.	8
Red wine	ml	250ml
Chives	bunch	½ bunch
Shredded parmesan	g	113
Plain flour	g	340
Unsalted butter	g	200
Salt	g	100
Black kibbled pepper	g	50
Almonds raw natural	g	50
Micro red vein sorrel	punnet	1/8
Port	ml	400
White wine vinegar	ml	100

Trim Porterhouse and place into a cry vac bag with 200ml port and generous pinch of salt and seal. Place into the fridge to marinate
Cut the oxtail and sauté with diced onion and celery. Deglaze with red wine and the other 200ml port. Cook under pressure for 45 minutes. Debone and reserve oxtail meat
For the carrot cannelloni, thinly slice 2 carrots on a mandolin lengthways. Trim and layer the carrot on a sheet of baking paper. Place into a cry vac bag with white wine vinegar and seal. Steam at 100 degrees for 10-15 or until just cooked
Grate 2 carrots and sauté for 1 minute. Deglaze with a little bit of the veal stock and cook till tender. Season and fold through chopped chives and zest of half an orange
For the beetroot tartlet start by combining flour, parmesan and butter in the robot coupe. Blitz till breadcrumb consistency, add 2 tablespoons of water and pulse till a dough forms. Place it onto a floured bench and roll as thin as possible. Using a pastry cutter cut out circles and mould the pastry into tart shells. Refrigerate for 30 minutes to firm
Meanwhile peel and chiffonade one beetroot and place it into a cry vac bag with 60ml of orange juice, brown sugar, cinnamon and star anise. Steam at 100 degrees for 10 minutes
Sous vide beef at 53 degrees for 25 minutes
Peel the other beetroot and dice. Sauté in a frying pan with 50g of butter till caramelised. Deglaze with juice of half an orange and cook till tender. Blitz beetroot till a chunky puree forms. Season with salt, pepper and zest of half an orange. Set aside
Slice artichoke. Blanch and refresh half of the artichokes and set aside. Confit a quarter of the other half in olive and a pinch of salt. Cool, then add to the oxtail. Chiffonade the remaining artichokes and fry till crispy
Layer the blanched artichoke in a silicon oval mould and top with oxtail. Place into the fridge to set
Take the sliced carrot sheet and layer the carrot farce. Roll into a cannelloni and reserve
Cook tartlet at 160 degrees for 10-12 minutes
To make the jus caramelise the beef offcuts then deglaze with port. Add the veal stock and diluted demi-glace and simmer on low till reduced by two thirds
To serve, unmould artichoke rock and warm through. Warm the beetroot puree and carrot cannelloni
Sear the beef and rest
Fill tartlet with beetroot puree and top with chiffonade beetroot
To plate, carve beef and place slightly of centre on the plate. Then place your artichoke rock, carrot and tartlet next to it. Garnish then finish off with the jus.