CHRISTMAS OFFER Subscribe to Hertfordshire Life today CLICK HERE

Recipe: pulled beef with potato, carrot and leek cake

PUBLISHED: 16:40 16 October 2018 | UPDATED: 16:40 16 October 2018

Cricketers of Redbourn's Jacob's Ladder (photo: billypix)

Cricketers of Redbourn's Jacob's Ladder (photo: billypix)


Pulled and rolled Jacob’s ladder with potato, carrot and leek cake, roasted baby leeks and veal jus

Ingredients (for 4-6)

2 kilos Jacob’s ladder short beef ribs

I large carrot

I small leek

I small onion

2 stems celery

3 sprigs fresh thyme

2-3 cloves garlic

Red wine

Warm water

Salt and pepper

Chopped parsley

For the potato cakes:


I carrot

1 small leek

Salt and pepper

To serve:

2 baby leeks

Knob of butter

Veal or beef stock

Julienned potato


Sauté the ribs in olive oil until caramelised then put in a roasting tin with a mirepoix of carrot, leek, onion and celery. Add the thyme, garlic and sufficient red wine and warm water to cover the meat. Cook for four–six hours at 130C. Then remove and allow to come to room temperature.

Reserve the cooking liquor and vegetables. Remove any fat, skin and the bones and pull the meat apart. Add chopped parsley to taste and a sprinkling of fresh thyme and season. Place in cling film and roll into a log shape. Refrigerate until required.

Boil and mash the potatoes. Dice the carrot and leek and add to the mash with chopped parsley and seasoning. Form into cakes approximately 5cms in diameter and 3cms tall.

To serve: Cut the beef into rounds 5cms in diameter and 3cms tall. Place a knob of butter on each and warm at 170C until a nice brown colour.

Warm the potato cakes. Blanch the baby leeks.

Cook the reserved cooking liquor and vegetables, adding some veal or beef stock and a splash of red wine.Put through a sieve and reduce the liquid to create a thickened jus.

Deep fry the julienned potato.

Place a round of beef on the baby leeks, add a potato cake, top with the fried potato and pour on some of the jus. And enjoy!

Recipe by The Cricketers of Redbourn,


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Hertfordshire visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Hertfordshire staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Hertfordshire account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

Most Read

Latest from the Hertfordshire