John Myers
Onglet with Potatoes, Corn and Apricots
The perfect onglet with potatoes, corn and apricots recipe with a picture and simple step-by-step instructions.
- 2 Kidney cones
- Salt
- Water
- 0,3 liter Nut butter
- 1 kg Potatoes
- 100 g Bone marrow
- Raz El Hanout
- 1 tbsp Popcorn corn
- 1 Egg
- 1 tsp Mustard
- 3 Potatoes blue
- Nutmeg
- Marjoram fresh
- 4 piece Apricots fresh
- 50 ml Rice vinegar
- Fresh rosemary
- Onglet is also called kidney cones, heart cones, groin meat, hanging tender, lombatello or the crown meat. Elsewhere it is called hem meat. My dish is completely called like this: Onglet | Potato tea and potato paper | Bone marrow mayonnaise | Spice popcorn | Vinegar apricots
- The potato paper: Wash the three medium-sized blue potatoes and juice them in the juicer. The shell can stay on. Salt the potato juice, season with nutmeg and bring to the boil. Stopping at the stove burns quickly! Spread a thick layer on baking paper or a silicone mat with a palette and dry completely in the dryer. Loosen from the surface in bite-sized portions. We have to do that a day in advance
- Potato tea: Wash the normal potatoes well, then peel them. First cook a quarter of the potatoes in salted water like normal boiled potatoes. Remove the soft potatoes, but do not throw away the water, instead boil the next quarter until soft. Save potatoes for fried potatoes the next day. Meanwhile, bake the potato skins in the oven at 150-180 ° C without fat. Add the peel to the fourth quarter of the potatoes. Pass the resulting potato stock and pour it through a superbag (Perlon coffee filter also works). Cost and possibly add salt. The resulting infusion tastes very strongly of potatoes and of roasted aromas such as potatoes that were baked in the campfire. We can do that the day before. Please note that it may be necessary to refill water, it evaporates a lot.
- Vinegar apricots: Core the apricots, briefly blanch, peel off the skins and briefly bring to the boil with the rice vinegar, a little water and a few rosemary needles. To let go. Puree. We can do that the day before
- Spiced popcorn: Popcorn corn in a little nut butter, which has been seasoned with a pinch of Raz El Hanout, to make popcorn. We can do that an hour in advance.
- Bone marrow mayonnaise: skip bone marrow over mild heat. Measure out 100 ml, put in a blender, add an egg, a teaspoon of mustard and a little salt, mix with the magic wand to make mayonnaise. We can do that four hours in advance.
- Onglet: Have the middle tendon removed from the butcher or cut out. Prepare an eight percent saline solution and soak the meat for seven hours. We should do this 10 hours before serving.
- Put the kidney cones in a zip lock bag, pour in the nut butter and cook for 3 hours at 54 ° C in a water bath.
- Place the meat on a fire-proof surface and burn it with the Bunsen burner so that roasted aromas develop.
- Place the meat and pulled marjoram leaves on the plate. Put the potato paper on top. Pour the potato tea into the deep plate at the table. Apricots, mayonnaise and popcorn are enough. The tea must not touch the potato paper. With me they came on the rim of the plate. Don’t be surprised, the proportions are intentional. You can always submit later.
- Why is the meat not seasoned other than nut butter and salt? The Onglet tastes brutally like beef, so a very intense meat taste. Spices are therefore included in the edge components so as not to blend in the taste that the meat delivers. The amount of meat corresponds to the main course in a menu.
- This dish is aimed exclusively at very experienced private chefs. Anyone who is meant by this here at KB will have an inkling of it. Definitely not for beginners.
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