INGREDIENTS
200g shallots, peeled and cut to 2.5cm halves
150g bone marrow, roasted, cooled and cut into 2.5cm
250ml sherry vinegar
350g white caster sugar
3g Maldon sea salt
Pie dough (see below)
1 whole egg, beaten
60ml beef jus (see below)
Pie dough
600g plain flour
500g unsalted butter, cold and diced
250g cold water
10g fine salt
Beef jus
5kg beef neck bones, 2-inch cut
5kg beef patella bones
1 beef shins, split half
10 L water
350ml red wine
1 carrot, peeled and cut into 2-inch pieces
1 white onion, peeled and halved widthwise
1 leek, cut into 2-inch pieces
100ml red wine reduction (see below)
15g fine salt
45g white caster sugar
50ml pickled walnut juice
Red wine reduction
750ml good red wine
METHOD
1. For the pie dough: in a mixing bowl, coat the butter in the flour and fine salt. Add the water and incorporate into a shaggy dough. Wrap tightly in cling film wrap and rest for 1 hour. After 1 hour, roll between the parchment paper to 1 cm thickness. Cut using a ring cutter to the size just slightly bigger than the width of the tart. Refrigerate until ready to use.
2. For the red wine reduction (used in the beef jus): in a medium pot, reduce the wine by half. Strain and refrigerate until ready to use.
3. For the beef jus: place all the bones onto oven trays and roast in the low oven until browned.
4. Drain fat and deglaze with red wine. Place all into a large pot. Add water, bring to the boil and simmer. Constantly skim the impurities.
5. Simmer for 8 hours, then add the mirepoix (carrot, onion and leek) and simmer for another 2 hours. After 10 hours total, strain the stock and reduce. Reduce until half. Season with the salt, sugar, red wine reduction, and pickled walnut juice. Allow to cool and refrigerate until ready to use.
6. To assemble: in a hot pan, char the shallots till well-coloured. Allow to cool.
7. In a 4-inch tart mould, spray with non-stick spray and a small parchment paper to line. In a small sauce pot, caramelise the sugar. Deglaze with the sherry vinegar to form a sherry gastrique and reduce till syrupy. Allow to cool.
8. Place 1 spoon of the sherry gastrique in the lined tart mould. Arrange the shallots and the bone marrow, pack tightly. Place 1 pie dough round on top and seal. Brush lightly with egg wash and refrigerate for 1 hour.
9. When ready, place in the cold oven for 25 minutes, then transfer to the hot oven to finish colouring. When finished, carefully turn over and place on a serving plate. Finish with the gastrique mixed in beef jus and garnish with Maldon sea salt. Serve immediately.