Head Chef, Stuart Phillips and our Master butcher, Keith Alderson have joined forces to come up with an enormously tasty dish using a forgotten, rare cut of Beef – Jacob’s Ladder.
Speaking to our Master Butcher, Keith Alderson of Bridgnorth, Keith says
“Jacob’s Ladder is an extremely flavoursome cut of beef, which has been largely ignored in the past but is now becoming more and more popular as people rediscover these traditional cuts of meat.”
He went on to say,
“This cut is taken from the forequarter, near to the shoulder and we hang it in the time-honoured way for 21-28 days to get the very best flavour”
Head Chef, Stuart Phillips, says
“Jacob’s Ladder is the only meat which expands while cooking which means it absorbs whatever flavours you braise it with. We cook these slabs of beef ribs for 6 hours in Red Wine, Homemade Stock, Olives, Thyme, Bay, Garlic and Citrus Zest which gives the meat a delicious flavour.”
When asked how they served the dish he said
“We pull out the threads of succulent meat and roll them in to a sausage shape, which is sliced and served with Beef Fillet , Goats Cheese Ravioli & Roast Pepper Sauce. This dish is now our fastest seller and so many guests have been amazed by the depth of flavour that comes through.”
We’re all very excited here at The Hundred House as the new menu is simply stunning-this dish being just one of many! The smells coming from the kitchen have been divine as Head Chef & Managing Partner, Stuart Phillips, has been putting all his skills to good use coming up with these fresh and stimulating dishes. The new menu has just been launched so why not come and see for yourself.
To book a table and experience the new menu for yourself please call the hotel on 01952 580240 or to view the menu online and enter our competition to win a romantic Champagne Dinner for two please go to our website www.hundredhouse.co.uk and follow the link off the” Home page”