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Collop of Beef with Haggis and Grain Mustard Whiskey Essence

Food Network Canada
YIELDS
12 servings

Recipe courtesy of John Higgins, Executive Chef, King Edward Hotel.

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Ingredients

Marinade

2
cup red wine
1
Tbsp chopped fresh thyme
1
tsp crushed black peppercorns

Beef

2
lb(s) veal, cheeks, or braising beef, cut into 2" pieces
4
Tbsp flour
4
Tbsp vegetable oil
2
oz smoked bacon, cut into thin strips
1
onion, diced
1
celery, stalk, diced
1
large carrot, diced
5
cloves garlic, chopped
6
cup good brown stock
salt and pepper
4
Tbsp grain mustard
4
Tbsp scotch whiskey
2
Tbsp freshly grated horseradish

Haggis

1
lb(s) haggis
4
Tbsp butter

Neeps and Tatties

4
medium potato
1
medium-sized turnip
4
Tbsp butter
1
tsp chopped parsley

Garnish

3
oz fresh horseradish, fine julienne
canola oil, for frying
4
sprigs fresh herbs
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Directions

Step 1

Marinate 2 pounds veal or braising beef in the wine, thyme and peppercorns for 24 hours. Lift the meat out of the liquid and drain. Place the marinade liquid in a small pot and bring it to a boil. Strain and save the liquid.

Step 2

Preheat oven to 350 degrees F.

Step 3

Dip meat in flour. Heat oil in a Dutch oven and sear the meat until it has a good brown colour. Add any remaining flour to the pan and make sure the oil absorbs it.

Step 4

Add the vegetables, bacon, garlic and reserved marinade liquid. Whisk to remove any lumps.

Step 5

Continue whisking and add the stock. Season.

Step 6

Cover pot and bake in oven for 3 hours. Check every 30 minutes. Reconstitute stew with water if necessary.

Step 7

When the meat has cooked, remove it from the Dutch oven. Reduce the sauce further if desired then add the mustard, whiskey and horseradish. Season.

Step 8

Remove haggis from the skin. Place the butter in a small pan then add the haggis. Mash haggis with a fork on a low heat until the mixture comes together. Keep hot.

Step 9

Wash, peel and dice potatoes. Wash, peel and dice turnips. Place in a pot and cook until tender. Drain and dry the potatoes and turnip then pass them through a sieve. Mix until creamy. Add the butter and season. Keep hot.

Step 10

Heat 2 inches of canola oil in a deep sided frying pan. Fry the horseradish julienne until golden and crispy.

Step 11

Arrange the haggis in a mound in the centre of a platter. Surround the haggis with the neeps and tatties. Top with the meat. Drizzle with the sauce and garnish with the fried horseradish and herb sprigs.

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