Cider-braised beef chuck
In this recipe by chef Jordan Fouchet, beef chuck is served with pointed cabbage, quince ketchup and mustard seed pickles.
This recipe from Jordan Fouchet, chef at Restaurant Louisette in Rouen, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 4
Preparationtime: 30 min
Cooking time: 3 h 15 min
Ingredients for Jordan Fouchet 's braised chuck
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1.5 kg chuck
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4 carrots
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1 pointed cabbage
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130 g smoked bacon
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6 shallots
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1 red onion
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2 garlic cloves
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1 tsp (5 g) peppercorns
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1 tsp (5 g) coriander seeds
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60 cl cider
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2 tbsp. flour
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Laurel and thyme
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Chives, flat-leaf parsley, chervil
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Butte r
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Olive oil
For the quince ketchup
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500 g quince
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1 onion
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1 cm fresh ginger
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60 g honey or sugar
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10 cl cider vinegar
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2 tsp mustard seeds
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Neutral oil
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Salt and pepper
For the mustard seed pickles
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50 g mustard seeds
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3 tbsp. white sugar
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4 tbsp. cider vinegar
Steps for Jordan Fouchet 's braised chuck
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Chuck and garnish: Peel and chop the garnish (carrot, onion, shallots and garlic). Cut the bacon into matchsticks. Cut the chuck into large pieces. Pour olive oil into a casserole dish and brown the chuck over high heat. Remove the meat to a bowl, and pour in the garnish and spices. Add the flour, stir for 2 to 3 minutes, deglaze with the cider to loosen the juices, and return the meat to the pan. Add salt, thyme and bay leaf. As soon as it boils, skim off the foam, cover and turn down to medium heat. Cook for 3 h, stirring occasionally. At the end of cooking, the chuck should be melting and the sauce slightly thickened. Extend cooking time if necessary.
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Quince ketchup: Scrub the quinces, peel, seed and cut into equal-sized pieces. Peel and chop the onion.Sauté with the quinces in an oiled saucepan for 5 min. Peel and finely grate the ginger, add the honey and mustard seeds. Deglaze with the cider vinegar. Cover and cook for 30 min. Blend and adjust seasoning.
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Mustard seed pickles: blanch the seeds 4 or 5 times in boiling water . Pour the sugar, 4 tbsp. water and cider vinegar into a dry saucepan and bring to the boil. Once the mixture is diluted, add the seeds and simmer for 15 min. Remove and leave to cool.
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Pointed cabbage: Wash, remove the leaves and cut the cabbage into equal pieces. Blanch in salted water for 5 to 10 min (it should be tender), then fry in butter and season.
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Presentation: Flake the chuck, add the chopped chives and parsley, and season to taste. Arrange the chuck, cooking juices , roasted cabbage leaves and quince ketchup on a plate . Garnish with chervil sprigs and mustard seed pickles.
Has this recipe inspired you to discover Jordan Fouchet's cuisine ? Read the Gault&Millau review of Louisette.
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