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.

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read