Dried beef with pumpkin purée

Directions

1. Combine the salt, garlic and black pepper in a bowl. Scatter a little of the salt mix in the base of a non-reactive baking dish. Trim the beef free of fat, skin and cartilage then cut into 10cm thick slices.

2. Arrange these in the dish then scatter over the salt, garlic and pepper mix. Transfer to an oven pre-heated to 90°C, setting it on the lowest shelf. Leave the beef in the oven over night.

3. The following day, remove the beef and scrape away the salt crust. Allow the beef to cool then place in a large bowl and cover with plenty of water.

4. Set aside to soak for 90 minutes to remove the excess salt. Drain the beef then place in a pressure cooker and cover with water. Heat and cook for about 50 minutes, or until the beef is tender (it may take longer, depending on the beef).

5. Drain the beef, allow to cool then shred finely. Heat the olive oil in a pan over low heat. Add the onions, garlic and shredded beef and fry until the onions are tender and the beef is dry and slightly chewy.

6. In the meantime, peel and dice the pumpkin. Add to a pan of lightly-salted water, pour in the olive oil then add the garlic.

7. Return to a simmer and cook for about 15 minutes, or until the pumpkin is tender.

8. Drain the pumpkin, place in a food processor, season with salt and black pepper then add the butter and coconut cream.

9. Blitz to purée (add a little of the cooking liquid if too stiff). Turn the purée into a pan, bring to a simmer and cook until thickened.

10. Divide the purée between serving plates, arrange the beef on top, garnish with chopped parsley, spring onions and a lemon quarter then serve.

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