Campfire - Ox ‘Fried’ Over a Bonfire with Roots, Dark Berries and Ash

Braised Beef Cheeks

1. Braise beef cheeks in strong beef broth at 80˚C for 12 hours in a water bath. Reserve beef both.

Beetroot Puree

1. Bake beetroots in their skins with salt for 2 hours at 160˚C.
2. Blend beetroot with butter and salt while still hot.
3. Drain puréed beetroot so it has a creamy consistency.
4. Add salt and a little vinegar to taste.

Beetroot Strips

1. Using a mandolin, cut beetroot into long strips.
2. Mix stock ingredients and bring to a boil.
3. Pour stock over beetroot strips.
4. Place strips on iced water for later use.

Thin Parceled Beetroot Slices

1. Using a mandolin cut beetroot into thin slices.
2. From the beetroot slices, cut circular rounds.
3. Immerse beetroot rounds in ice water.

Bonfire Malto

1. Melt the butter and smoke using the piece of wood.
2. Blend maltodextrin and the smoked butter. Season with salt.

Leek Ash

1. Wash leek and pull it apart. Bake on a tray at 170˚C until leek is dark brown and slightly burnt.
2. In a coffee grinder, grind burnt leek with a little salt and sugar to a fine ash consistency.

Bonfire Smoked Marrow

1. Melt marrow and smoke with piece of wood 4–6 times.

Crispy Black Porridge

1. Combine all ingredients and boil together well.
2. Add additional butter and 20g of bonfire smoked marrow.
3. Spread mixture onto a silicone sheet (2-3mm thick) and bake in the oven at 150˚C for 35 minutes or until crisp.

To Serve

1. Warm the beetroot purée, beetroot tapes and reserved beef stock.
2. Fry the braised beef cheeks in a hot pan with a little fresh thyme and garlic and glaze.
3. Sprinkle the plate with crushed dried berries, porridge, leak ash and a little coarse salt.
4. Serve with the glazed beef cheek, ash, cranberry, beetroot, bonfire smoked malto and sauce.
5. Garnish with sorrel.