31 October 2018

Middle Rib for Beef

Jacob James Garwood

Serves 6

Liberty’s recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


Jacob’s Ladder

Vacuum pack and sous vide 6 strips of Jacobs ladder for 70hrs at 63c.

Trim and portion along the bone painted with Liberty’s homemade BBQ.

Heritage Carrots

Served with heritage carrots, peel 1/2 lengthways, vacuum pack with seasoning, sous vide for 1hr 40 mins at 85c.

Buttermilk Biscuits

Make the buttermilk biscuits until they reach a scone consistency, bake at 163c until cooked – around 15 mins.


Slice okra lengthways, soaked in buttermilk, dipped in cornflour and deep fried, seasoning in corn flour.

Smoked Jus

Made exactly the same as you would jus, but smoke the beef bones before making.

Finish with 2 tbsp of homemade BBQ sauce, 70ml of Bourbon and 100ml maple syrup.

Garnish with Red Amaranth.


  • Jacobs Ladder (6 Strips)
  • Cajun (2 tbsp)
  • Smoked Paprika (2 tbsp)
  • Just (1 tbsp)
  • Smoked Powder (sosa) (1 tsp)
  • Maldon (2 tsp)
  • Cold Pressed Rapeseed Oil (2 tsp)
  • Maple Syrup (2 tbsp)
  • Heritage Carrots
  • Beuree Noisette (500g)
  • Freshly Grated Ginger (1 tsp)
  • Lemon Juice (1/2)
  • Salt (Pinch)
  • Cardamon Pod (1)
  • Buttermilk Biscuits
  • Plain Flour (240g)
  • Baking Powder (1/2 tbsp)
  • Bi-Carbonate (1/2 tsp)
  • Butter (90g)
  • Salt (5g)