FOOD + DRINK
ROBERT THERON CONT .
GPO ’ s Signature Low & Slow Crumpets
Prep Time : 8 hours Cook Time : 15 minutes Serves : 6 - 8
Ingredients :
• Jacobs Ladder 1.5kg ( whole short rib of beef )
• Crumpets ( we make our own , but we recommend buying in for this at home )
• 2 eggs per serving
• Spring onion and / or microgreens to garnish
For the rub :
• 2 tbsp English mustard
• 2 tbsp celery salt
• 2 tbsp dried garlic
• 2 tbsp smoked paprika
• 2 tbsp Kosher salt
• 2 tbsp black pepper
• 2 tbsp brown sugar
• Rich gravy
For the Hollandaise
• 4 eggs
• 1tsp white wine vinegar
• 250g butter
• Pinch salt
• 1tsp English mustard
Method : 1 . Heat oven to 150 º C . 2 . Put rub on all of the short rib .
3 . Wrap the whole ladder in foil , then clingfilm , then foil , then clingfilm .
4 . Cook in the oven for 8 hours . Once cooked , make the hollandaise sauce :
5 . Melt the butter in a saucepan and then keep warm .
6 . Put the egg yolks , white wine vinegar , a pinch of salt and a splash of ice-cold water in a metal or glass bowl . Whisk for a few minutes , then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick , about 3-5 minutes .
7 . Remove from the heat and slowly whisk in the melted butter bit by bit until it ’ s all incorporated and you have a creamy hollandaise . ( If it gets too thick , add a splash of water .) Season with the mustard to taste . Keep warm until needed .
8 . Finely chop spring onions .
9 . Heat gravy in a saucepan and break the cooked short rib into the pan , gently heat through .
10 . Butter crumpets and cook . 11 . Poach 2 eggs . To serve :
12 . Place short rib flakes and gravy on each crumpet . Add a poached egg on top of each . Add 1 tablespoon of hollandaise on each . Garnish with spring onion and / or microgreens .
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