Beef chuck confit, spinach pulp & rabe glazed with olive oil

Thibault Étienne | 3/30/23

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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