Ingredients
Beef rillete
3kg beef cheeks
Qs Mire poix
1l red wine
2l veal stock
1l chicken stock
200g wild mushrooms
Qs chopped truffle
2kg braised meat
200g egg white
Qs chopped parsley
Qs parma ham
Burnt onion emulsion
Onions – burnt and dehydrated
Vegetable oil
50g egg yolks
Qs vinegar
Qs seasoning
Pickled raddish
Bunch of breakfast raddish
100ml white wine
100ml water
50ml white wine vinegar
25g sugar
Thyme, bayleaf
Veal Tartare
Fresh lean veal loin or rump
15% salt brine
Burnt onion oil
Chopped parsley
Confit shallot
Miscellaneous
Sour dough croutons
Crispy shallot rings
Nasturtium leaves
Method
Beefrillete
Marinade the trimmed cheeks in red wine and the mire poix overnight. Seal and deglaze the cheeks in a hot pan, caramelize the vegetables and add them to the cheeks, cover with the stocks and braise in a covered pan until tender.
Reduce the jus to a thick glaze.Pick the meat and mix with 100ml of the jus and beat in the egg white, season and add the parsley. Roll in clingfilm and tie, poach at 65 °c for 1 hour then chill in an ice bath. When chilled, wrap in parma ham, slice and serve at room temp, glazed with a little of the jus.
Burnt onion emulsion
Blend the dried burnt onion in the vegetable oil to make a strong , black oil, strain. Make a basic mayonnaise using the onion oil to emulsify and season.
Pickled raddish
Slice the raddish on a mandolin thinly. Bring the other ingredients to the boil and allow to cool, then pour over the raddish slices and leave to marinade for 1 hour
VealTartare
Cut the veal into even slices approx ½ cm thick and then place into the brine for 15 mins. After wash off, dry and dice into cubes, store until needed. To serve take 1tbsp dice veal, add small amount of confit shallot, dress in the onion oil and chopped parsley, mix and serve.
Miscellaneous
Remove the crusts. Dice the sourdough and drizzle olive oil bake at 170°c for 8 mins