Make Hearts and Tails and Beef, Oh No!
Time to spread those culinary wings and expand your repertoire just a bit......Heart and Oxtails. While eating hearts might make you think of Indiana Jones and the Temple of Doom and leave you with the irresistible urge to shout ‘KALI-MA!’, don’t write off the culinary charms of this somewhat visceral cut of meat. Oxtails, all the rich, meaty flavor of beef without the hefty price tag. Preparing them is like falling off a log....This dish brings together some wonderful flavors and textures so tighten up those apron strings and let's get to it!
Wagyu Beef with Oxtail and Barley(oh I forgot...Heart!)
Serves 4
Total time: 5 hours (including sauce reductions)
Ingredients
Wagyu Beef Fillet
11 oz of Wagyu beef fillet or beef tenderloin (filet mignon)
salt
vegetable oil
Braised Heart
1 ox heart 1.5 to 2 lbs
(trimmed of fat and connective tissue; ask your butcher)
1 onion, large dice
1 carrot, large dice
1 sprig of fresh rosemary
2 cups of beef stock
vegetable oil
Braised Oxtail
1 lb of oxtail, cut into sections
1 onion, large dice
1 carrot, large dice
1 garlic clove, large dice
1 sprig of fresh thyme
2 cups of beef stock
plain flour for dusting
2 tsp plain flour
1 tbsp of tomato purée
7 oz of red wine
olive oil
Ravioli Filling
1/2 oz of fresh horseradish, grated (cream prepared is fine as well)
salt to taste
black pepper to season
2 tbsp of butter
Pasta Dough
store bought wonton wrappers work beautifully
Red Wine Jus
5 oz of banana shallot, thinly sliced
4 tbsp of unsalted butter
14 oz of button mushrooms, finely sliced
4 oz of red wine essence (two cups of a pinot noir reduced to 4 oz)
1 pints of brown chicken stock, reduced to 3 oz
1 pints of white chicken stock, reduced to 3 oz
4 oz of button mushrooms, finely sliced
1 fl oz of whipping cream
dash of ground black pepper
1 tsp oz of salt
1 oz of Cabernet Sauvignon vinegar
1/3 oz of chives, chopped
1/8 oz of fresh tarragon
Chargrilled Shallots
2 banana shallots, large
2 oz of olive oil
1 tsp of salt
dash of ground black pepper
1/8 oz of garlic cloves, thinly sliced
1/8 oz of fresh thyme
Pickled Thai Shallots
4 Thai shallots
7 fl oz of water
1 tsp oz of salt
1 tbsp of water
1 tbsp of red wine vinegar
1/2 tbsp of caster sugar
1 pinch of salt, small
1 pinch of black pepper, small
1/4 star anise
1/2 sprig of fresh thyme
1/2 garlic clove, thinly sliced
Toasted Garlic
1/2 tbsp oz of olive oil
3/4 oz of garlic cloves, thinly sliced
Pearl Barley
4 oz of pearl barley
1 of white onion, finely diced
2 tbsp of butter
1/2 of a celery stalk, finely diced
1tsp of sugar
8 oz of white chicken stock
1 bouquet garni (fresh parsley stalks, thyme sprigs and bay leaves tied together)
1 sprig of fresh rosemary
Pearl Barley to Finish
2 fl oz of whipping cream
3 tbsp of creamed horseradish
1/2 cup of chicken stock
1/8 oz of chives, chopped
Preparation
The Heart
Trim any fat off and use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
Truss the heart with twine so it is evenly shaped. Place a heavy-based pan over a medium/high heat. Brown in the vegetable oil on all sides until golden brown.
Add the onion, carrot, rosemary and beef stock. You may need a little extra water to ensure the beef is completely submerged. Bring to a boil, reduce to a gentle simmer and cook for 4 hours until tender. Once cool enough to handle, mince the heart in very small uniform pieces, later to be added to the pearl barley before serving.
Oxtails/Ravioli Filling
Lightly flour the oxtail pieces. Place a pan over a high heat and add olive oil. Once the pan is scorching hot, add the floured oxtail. Cook until evenly browned all over. Remove from the pan and place on absorbent kitchen towel.
Reduce the heat slightly to medium and add a dash of fresh olive oil. Add the vegetables, garlic and the thyme to the pan. Cook gently until soft and then stir through the tomato purée and the remaining flour.
Cook for 5 minutes, then add the wine and allow to reduce by half. Add the beef stock and the oxtail pieces. Bring to a gentle simmer, cover and cook until very tender. This should take 3-4 hours.
Once braised, remove the meat from the liquid and allow to cool. Pass the liquid through a fine sieve and then return to a pan over a high heat. Reduce until you have a gravy-like consistency.
Remove the oxtail meat from the bone. Combine 1 cup pint of the gravy with 8 oz of braised oxtail meat, horseradish, butter and seasoning to form a moist filling for the ravioli. Allow to cool.
Ravioli
Take one piece of the wonton wrapper and moisten the edges with water. Take a full teaspoon of the oxtail filling and place it in the center and fold the edges over, pressing to seal well. If you like, you can use two pieces of the wonton wrapper, moistening the edges, filling with 1 tablespoon of the filling creating a sandwich of sorts trimming off the excess dough using a crimped pastry wheel or sharp knife.
Red Wine Jus
Lightly color the sliced shallots in 2 oz butter. Add the 14 oz of sliced mushrooms and continue to color until golden, do not over-caramelize. Combine both stocks, the caramelized mushrooms, shallots and the red wine.
Bring to the boil and cook for 20 minutes. Skim constantly to remove any foam that rises to the surface. Pass through a fine strainer and reduce quickly to make a jus. To retain freshness and flavor during reduction process, add the 4 oz of fresh mushrooms, vinegar and cream. Adjust the seasoning, add the tarragon and chives, pass again through the fine strainer and set aside.
Chargrilled Shallots
Place them in a sous-vide bag with oil, salt, pepper, garlic and thyme and cook for approximately 25 minutes at 212°F steam setting. Allow to cool, remove from the bag and drain on absorbent kitchen towel. Coat with a little oil and chargrill on one side before serving.
Pickled Thai Shallots
Blanch the shallots in boiling water in one pan until two thirds cooked, approximately 3 to 4 minutes. Combine the remaining ingredients in a second pan and bring to the boil. Add the shallots from the first pan into the second and simmer for 2 minutes until tender, but still with a little bite.
Remove from the heat and cool in the freezer. Trim the bases to enable them to stand upright on the plate and reduce a little of the cooking liquor to glaze
Crispy Garlic
Cut the garlic on a mandolin into very thin slices. Warm the olive oil and add the garlic, cook until golden brown. Remove from the oil immediately and drain on absorbent kitchen towel.
Pearl Barley
Sweat the onions in the butter until tender in a heavy-based saucepan. Add the celery and cook for a further 2 minutes. Add the barley and sugar and cook for a further 2 minutes.
Next, add the stock and bouquet garni, cover with parchment paper and cook for approximately 22 minutes at 350°F in the oven. Season to taste and infuse with rosemary.
Wagyu Fillet
Generously season the steak with salt. Heat a cast iron pan until extremely hot and then remove from the heat. Preheat the oven to 400°F. Add a little vegetable oil to the pan, place the steaks in the pan.
To cook further, place in the oven for the desired cooking time - 1 minute for medium rare (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes
Warm the minced heart in chicken stock for additional umami, then add the barley and warm gently. Add the cream and horseradish and finish with some chopped chives.
Before serving, cook the ravioli in boiling water for 2 minutes. Drain well.
Plating/Presentation
Arrange the pearl barely in the middle of each plate, followed by both shallots, ravioli and finally the beef. Spoon over the warm red wine jus and finish with some toasted garlic
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