Beef chuck confit, spinach pulp & rabe glazed with olive oil
At Prélude (2 toques), Thibault Étienne creates the perfect balance between beef chuck confit, accompanied by spinach pulp and celery root glazed with olive oil.
Serves 6
Preparation time: 30 min
Cooking time: 2 h 20
- 1 kg beef chuck
Burgundy garnish
- 2 slices bread, diced
- 100 g smoked bacon, diced
- ½ bunch chopped chives
Spinach pulp
- 1 kg fresh spinach
- 10 cl olive oil
- 25 cl lemon juice
Turnip
- 1 celeriac
- 50 cl olive oil
- 1 l white stock
Burgundy hop sauce
- 100 g celeriac
- 3 shallots
- 3 button mushrooms
- 25 cl red wine
- 25 cl red port wine
- 50 cl brown stock
- 1 bouquet garni
- 50 g dry hops
- 5 drops Angostura
- Salt and freshly ground pepper
1 - Prepare the chuck: brown the chuck on each side in olive oil in a casserole dish. Set aside.
2 - Brown the aromatic garnish of the sauce in the casserole. Deglaze with port, then reduce to dryness. Moisten with red wine and brown stock.
3 - Return the chuck to the casser ole and bring to a simmer. Preheat the oven to 180°C (gas mark 6), place the covered casserole in the oven and cook for 2 hours. Remove the chuck from the sauce.
4 - Make the spinach pulp: blanch the spinach in plenty of salted water. Immediately refresh, drain and blend with all the ingredients.
5 - Prepare the celeriac: cut the celery into 4 wedges and blanch in plenty of salted water. Pour the white stock and olive oil into a sauté pan, bring to a simmer, add the celery quarters and reduce to a glaze.
6 - For the Bourguignonne garnish: brown the bread and bacon separately in a frying pan.
7 - Finishing and garnishing: reduce the juices from the chuck to ice, infuse with hops for 1 min, then strain through a fine sieve. Slice the chuck and coat with the hop sauce. Place a quenelle of pulp and a turnip on each plate. Sprinkle the Burgundy garnish over the chuck.
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