Step 1
The day before serving, make the parsley oil. Blanch the parsley in salted boiling water for 1 minute. Drain, transfer to a liquidiser and blend with the oil until smooth and bright green
Step 2
Transfer to a cheesecloth and hang overnight in the fridge with a jug positioned underneath to collect the oil. Store in a bottle until needed
Step 3
To prepare the beef, mix together all of the brine ingredients in a large pan and bring to the boil. Once boiling, remove from the heat and chill immediately
Step 4
Once chilled, add the sirloin to the brine and set aside for 2 hours
Step 5
Preheat a water bath to 52ÀöC
Step¬6
After this time, remove the beef from the brine and rinse under cold water. Add to a vacuum bag with the beef dripping and seal in a chamber sealer. Cook in the water bath for 2 hours
Step 7
While the beef is in the water bath, prepare the other dish elements. To make the beer and beef sauce, place a large pan over a high heat and add the beef dripping. Once melted, add the beef trimmings and cook until nicely browned off
Step 8
Remove the trimmings from the pan but retain the fat. Add the shallots, garlic and peppercorns to the fat and slowly caramelise. Once golden, add the vinegar and deglaze the pan
Step 9
Add 700ml of the beer to the pan, reduce by half, then add the red wine and reduce again by half
Step 10
Return the trimmings to the pan, add the thyme and cover with the beef stock. Cook the sauce for 25 minutes, skimming the fat away from the surface as it reduces
Step 11
Pass the sauce through a fine sieve and reduce to the desired consistency. Set aside until ready to serve
Step 12
To make the parsley root purée, melt the butter in a pan and add the parsley root. Sweat with no colour for 20 minutes, or until soft
Step 13
Add the cream to the pan, transfer everything to a liquidiser and blend until smooth. Season to taste then adjust the consistency with a little vegetable stock
Step 14
To make the salted caramel onions, cut each onion in half lengthways but leave the skins on. Heat a heavy-based pan over a medium heat, add the butter and sugar and allow to melt
Step 15
Once melted, scatter over some salt and the thyme leaves. Place the onions in the pan, cut-side down, and allow the butter and sugar to caramelise Äì the onions will start to colour nicely
Step 16
Once the onions are a dark golden colour, season with pepper, cover the pan with foil and finish cooking in the oven for 20 minutes
Step 17
Remove from the oven and carefully remove the skins and first layer from each onion half (reserve the pan with the caramel in for reheating and glazing the onions later). Discard the skins and keep the outer layer to drizzle some sauce in when serving
Step 18
When the beef is ready, remove from the bags and dust the flesh with icing sugar, without sugaring the fat
Step¬19
Place a large pan over a high heat and once hot, add the beef. Caramelise the flesh until very dark in colour and the sugar almost burns. Once the flesh is blackened, place the beef fat-side down and gently caramelise the fat until itÄôs a lovely golden colour
Step 20
Remove the beef from the pan and allow to rest for 10 minutes before serving
Step 21
Preheat a deep-fryer or large, deep pan of oil to 170ÀöC
Step 22
Dust the parsley root ribbons in cornflour and fry until crispy. Drain on kitchen paper and season with a little salt
Step 23
When ready to serve, gently reheat the beef and beer sauce then stir in the remaining 50ml of beer. Reheat the parsley root purée
Step 24
When ready to serve, warm the caramel in the pan and return the onions, glazing gently until they are nice and caramelized
Step¬25
To plate, carve the beef into portions and place a slice on each plate. Add a spoonful of parsley root purée and top with parsley root crisps and micro parsley cress
Step¬26
Add a caramelised onion to the plate beside the outer shell of one of the onion halves. Fill with the beer and beef sauce, then finish with some drops of parsley oil around the plate.