John Myers
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Beef with Carrot and Onion Vegetables
The perfect beef with carrot and onion vegetables recipe with a picture and simple step-by-step instructions.
- 1,8 kg Beef shoulder (bow) (fe) fresh
- 180 g Entrecote
- 1 l Rapeseed oil
- 1 Pc. Vegetable onion
- 5 Pc. Onion
- 1 l Fat for deep-frying
- 250 g Butter
- 1 bunch Carrots
- 1 Pc. Fresh celery
- 1 tsp Xanthan gum
- 1 tbsp Paprika powder (smoked)
- 1 l Carrot juice
- 50 ml White wine vinegar
- 5 Pc. Carrots purple
- 5 cups Beef stock
- 2 cups Veal stock
- 1 leaf Laurel
- 10 Pc. Peppercorns
- 1 Pc. Star anise
- 100 ml Soy sauce
- Seasonal herbs
Cattle shoulder
- Vacuum the beef shovel and leave it in the Sous Vide water bath at 60 degrees for three days. Then take it out of the bag and let it cool down. Separate the shoulder fat and then cut into pieces of the same size. Just before serving, fry on all sides and keep warm at 75 degrees for 10 minutes.
sauce
- For the sauce, roughly dice the vegetable onions, 2 carrots and celery and fry them with a little rapeseed oil. Add the pepper and star anise. Deglaze with the red wine and then top up with the stock. Put in the back fat and the bay leaf and reduce everything by half. Then pour through a sieve into a smaller saucepan. Add the soy sauce and reduce it again until it has a very intense taste. Stir in the xanthan gum with a whisk until the sauce has a nice bond.
Entrecote
- Sear the entrecote on all sides, then cook at 100 degrees for about 10 minutes until it is pink in the middle. Then season with salt and pepper and cut into small cubes. Peel the remaining bunch of carrots and then peel one carrot completely down into fine strips. Mix the strips with the diced beef. Make a marinade from carrot juice, white wine vinegar, rapeseed oil and paprika powder. Then add these to the diced beef and carrot strips and mix everything together.
Carrots and onions
- Roughly dice the remaining peeled carrots and braise with the carrot juice until soft (until the juice has almost completely boiled off). Then mix with 100 g butter, smoked paprika powder, salt and pepper with a blender until smooth. Roast the purple carrots with the remaining butter in the oven at 200 degrees and constantly turning (every 10 minutes) until they are soft. Slice the small onions into rings and then turn them in flour. Heat the frying fat and deep-fry in it until golden brown.
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