Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
900g of chuck of beef
200g carrot
40g yellow onions
20g garlic
1L red wine
100g of Organic black tapenade aix&terra
160g celeriac
200g broccoli
A few sprigs of coriander
Salt and pepper.
Prepare the aromatic garnish: carrots, onions, garlic. Season the meat with salt and pepper. Brown the meat in a casserole dish with a little cooking oil over a high heat. Add the aromatic garnish and the red wine to the top. Cover and cook over a low heat until the meat melts.
Remove the meat from the heat and remove the fat. Roll the meat in cling film to form a ballottine. Tie tightly and keep in a cool place. No waste! Remove and save the vegetables from your aromatic garnish for another recipe.
Recover the meat juices for your sauce. Strain through a fine sieve, reduce again and, if necessary, bind the sauce with flour. Strain the sauce through a fine sieve again and add half of your meat juice. Organic black tapenade aix&terra.
Now it's time for the vegetables: carrots, celeriac and broccoli. Cook them in boiling water until you can stick a fork into them. Plunge into iced water. Keep in a cool place. Peel the broccoli stalks: remove the green part and make sticks with the white part.
To serve, cut your ballottine into 4 pieces and fry in a pan. Place your piece of chuck in the centre of the plate. Add your sauce, your pan-fried vegetables and the broccoli sticks. Finish off with a pretty quenelle of aix&terra organic black tapenade and a few coriander leaves. Season with salt and pepper.
No waste in this beef chuck recipe. Remove and save the vegetables from your aromatic garnish for another recipe.
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