Salt Beef Scotch Egg, Sauerkraut & Frenchy’s Mustard Mayo

Prep time & cook time : 7 hours including beef cooking time. Servings: 6 portions


  • 1/2 dozen quail eggs
  • 2 kilo piece of salt beef
  • 500ml red wine
  • 2 carrots mirepoix
  • 1 onion mirepoix
  • 1 star anise
  • 1 clove garlic crushed
  • 2 stick celery mirepoix
  • 2l beef stock
  • 1 tbsp sauerkraut
  • 2 tbsp frenchy’s mustard
  • 8 tbsp mayo
  • panko bread crumbs
  • seasoned plain flour
  • egg wash (3 eggs & 200ml milk whisked together)


  1. Cover the beef in cold water in a large pan and bring to the boil, refresh under cold water and pat dry.
  2. Fry the beef in a large frying pan until golden on all sides, transfer to a deep roasting tray, in the same pan fry the onions with the star anise till golden, transfer to roasting tray. Repeat with the carrots and celery.
  3. Deglaze the frying pan with red wine reducing by 2/3rd s add to the roasting tray. Cover with beef stock and top up with water if not submerged completely. Cover with foil & bake slowly at 130c for 6 hours.
  4. Remove the beef and strain the stock through muslin into a pan, reduce by ¾’s till a nice thick sauce consistency. Shred the beef well and add the sauce back through a little to moisten the meat.
  5. Add a little of the panko breadcrumbs and egg wash to the beef and mix well to bind, leave to one side.
  6. In boiling water cook the quail eggs for 2 minutes 15 seconds, plunge into ice water and then gently peel.
  7. Using rubber gloves, gently mould some of the beef mix around the egg, then dip through the flour, then into the egg wash, then into panko bread crumbs, back into the egg wash and back into the bread crumbs.
  8. Fry them in a deep fat fryer at 180c until golden.
  9. Mix the frenchy’s mustard with the mayo.
  10. Arrange the sauerkraut and mayo on a plate and cut the egg in half and serve.