Photo courtesy of Chester Ong

Courtesy of Nathan Green (22 Ships / Aberdeen Street Social)

For the Onion Jam
INGREDIENTS

• 1 pound or about 3 cups (500g) finely sliced onions
• 5 tablespoons (60g) white castor sugar
• 1 ½ ounces (50g) sherry vinegar
• 3 ½ ounces (100g) red wine
•  ½ ounces (50g) port

DIRECTIONS

1. In a pan on the stovetop over medium high heat combine all ingredients and bring to the boil; turn the heat down to a very slow simmer and continue to cook.
2. Simmer slowly and stir regularly, until the onions become dark and slightly potent; there should be no liquid left in the pan

For the Beef Cheeks (used in the bone marrow mix)
INGREDIENTS

• 1 ½ pounds (600g) ox (beef) cheeks
• 1 carrot
• 1 onion
• 2 stalks celery
• 10 sprigs thyme
• 5 sprigs rosemary
• 10 black pepper corns
• 1 pod star anise
• 6 ½ ounces (200ml) wine
• 3 ounces (100ml) port
• 10 ounces (300ml) veal jus

DIRECTIONS

1. Trim the cheeks, removing any sinew.
2. Put the cheeks into a container with all the other ingredients, except the veal jus and into the refrigerator to marinate for 24 hours.
3. Strain the cheeks and the vegetables.
4. In a hot pan, on the stovetop, brown the cheeks; set aside and let cool.
5. In the same pan, brown the vegetables and set aside to cool.
6. Deglaze the pan with the marinade liquid and reduce by half.
7. Add the veal jus and reduce by half again and let the liquid cool down .
8. Meanwhile, fill and preheat the SousVide Supreme water oven to 185F/85C.
9. Once cooled, put all ingredients into a large (gallon/3.8 liter) cooking pouch and seal it on maximum compression.
10.  Submerge the pouch in the water bath to cook for 10 hours.
11. Once cooked, remove and continue the bone marrow mix recipe or quick chill, submerged in the pouch in an ice water bath for 30 minutes, to save for future use.

For the bone marrow mix INGREDIENTS

• 10 ½ ounces (300g) scooped bone marrow
• 14 ounces (400g) cooked beef cheek (recipe above)
• 3 ½ ounces (100g) chopped (canned) snails
• 3 cloves garlic, peeled and chopped
• 3 ounces (100g) chopped shallots
• 3 ½ tablespoons (50g) butter
• 2 tablespoons (15g) panko bread crumbs.

DIRECTIONS

1. Scoop out bone marrow and chop. Save nice looking bones for serving.
2. Wash snails well to get rid of any grit.
3. On the stovetop, in a pan over medium heat, sweat shallots and garlic in the butter. Add the snails and after them the beef cheek and continue to cook briefly, then cool down.
4. Mix in the chopped bone marrow and panko and check seasoning. Set aside.

For the Gentleman’s Relish
INGREDIENTS

• 4 ounces (125ml) cider vinegar
• 1 ½ ounces (45g) pitted prunes
• ¼ cup (65g) tomato ketchup
• 2 tablespoons, scant (25ml) Worcestershire sauce
• 2 spring onions, washed, trimmed, and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 anchovy fillet, chopped
• 2 whole cloves
• 1 teaspoon (5 ml) mustard powder
• 1 teaspoon (5 ml) ground allspice
• 1 pinch chile flakes
• 1 ounce, scant (25ml) water

DIRECTIONS

1. Combine all of the ingredients in a pan and simmer for 30 minutes.
2. Transfer to a blender and blend until smooth.
3. Pass through a Chinoise (sieve) to remove any solid bits and allow to set up.

To finish

1. Fill a split bone half with the marrow mixture and bake in the oven until the center is hot. Once hot, remove and coat with toasted bread crumbs
2. Warm the onion jam and serve on the side.
3. Serve with toasted sourdough rounds and some of the Gentleman’s Relish on top.