INGREDIENTS

• 60 ml (¼ cup) olive oil

• 300 gm beef intercostals

• 2 golden shallots, finely chopped

• 1 carrot, finely chopped

• ½ celery stalk, finely chopped

• 2 garlic cloves, finely chopped

• 1 rosemary sprig

• 250 ml red wine

• 1 litre veal stock, plus extra as needed

3am buttermilk rolls

• 5 gm (1¾ tsp) dried yeast

• 290 gm bread flour

• 190 ml buttermilk, warmed

• 60 ml canola oil (¼ cup)

• 1½ tbsp caster sugar

• ¼ tsp baking powder

• ½ egg and 1 tbsp milk, for eggwash

Coleslaw

• 60 gm each red cabbage and white cabbage, finely shaved on a mandolin

• 1 tbsp coarsely chopped flat-leaf parsley

• 1 tbsp white wine vinegar

• 1 tsp finely grated horseradish

• 70 ml extra-virgin olive oil

Crisp shallots

• For deep-frying: vegetable oil

• 3 golden shallots, thinly sliced on a mandolin

• For dusting: plain flour

Australian Gourmet Traveller recipe for braised intercostal 3am buttermilk rolls by Guy Grossi from Ombra in Melbourne.

METHOD
Heat 40ml oil in a large saucepan over medium-high heat. Add beef and cook, turning occasionally, until browned (3-5 minutes), then transfer to a plate. Add shallot, carrot, celery, garlic, rosemary and remaining oil to pan and stir occasionally until tender (5-7 minutes). Return beef to pan, add wine and simmer until reduced by half (15-20 minutes). Add 1 litre stock, reduce heat to low and simmer until beef is very tender (3½-4 hours; if liquid reduces too much, add a little extra stock). Remove beef, increase heat to medium-high and reduce liquid until thick (30-35 minutes). Shred beef (discard sinew) and return to pan, stir to combine, season to taste, then set aside.

For 3am buttermilk rolls, stir yeast and 35ml warm water in a large bowl to combine and set aside until foamy. Add flour, buttermilk, oil, sugar, baking powder and 1 tsp sea salt flakes and mix to a dough. Transfer to a work surface and knead until smooth and elastic (8-10 minutes). Place in a lightly greased bowl, turn to coat, cover with plastic wrap and set aside until doubled in size (1-1½ hours). Knock back dough, divide and roll into 12 balls. Place 4cm apart on oven trays lined with baking paper and set aside until doubled in size (30 minutes). Preheat oven to 205C. Brush rolls with eggwash and bake until golden (15-17 minutes), then set aside to cool.

For coleslaw, combine cabbage and parsley in a large bowl. Whisk vinegar and horseradish in a bowl, add oil in a thin steady stream, whisking continuously until incorporated, then season to taste. Drizzle onto cabbage, toss to combine and set aside.

For crisp shallots, heat oil in a deep saucepan to 180C. Dust shallot in flour, shaking off excess, and deep-fry in batches, stirring occasionally, until golden (30 seconds-1 minute). Drain well on absorbent paper.

Halve rolls and fill with beef, coleslaw and crisp shallots, season to taste and serve.