John Myers
Contents
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Ingredients
Miso foam
- 220 g Miso paste
- 400 ml Vegetable broth
- 100 g Basmati rice
- 100 g Butter
- 50 g Mirin (sweet rice wine)
Pea cream
- 500 g Edamame (Chinese beans)
- 400 g Frozen peas
- 140 g Riesling
- 130 g Cream
- 60 g Butter
- 3 Pc. Floury potatoes
- Salt and pepper
Jus
- 2 kg Calf bones
- 5 Pc. Medium carrot
- 2 Pc. Celery head
- 3 Pc. Onion
- 3 Pc. Leek
- 4 Pc. Bay leaf
- 10 g Juniper berries
- 10 g Peppercorns
- 10 g Pimento
- 2 l Red wine
- 2 packet Tomato paste
Red wine shallots
- 7 Pc. Fresh shallot
- Port wine
- 400 g Sugar
- Turnip tops
Instructions
- Portion the steaks and vacuum seal well with a piece of butter, a little pepper and garlic. Leave the steak in the bath for about 5 to a maximum of 3 hours at a water temperature of 54 degrees.
- Cook the basmati rice with the broth until it is overcooked. Then mix this with the miso paste, mirin and 25 gr. Fill the mass in an Isi dispenser and keep warm - put it directly in the sous vide bath with the meat.
- Clean the edamame from the coarse shell and then remove the fine white skin around the bean.
- Boil the puree and the three potatoes - then let them steam out. Thaw the frozen peas and then squeeze them well in a cloth. Bring Riesling, cream and a pinch of salt to the boil briefly and then mix with the peas as quickly as possible. Then add the butter and mix well again. Finally, mix the potatoes briefly and pass everything through a sieve. Then season with salt, pepper and a little sugar if necessary.
For the jus:
- You can make the jus the day before or even several days before and then freeze it. Let the bones stew dark in the oven at the highest temperature.
- Cut the vegetables into large cubes and fry them well. When everything is well seared, add the dark roasted bones and continue to fry everything nicely. Then add the tomato paste and sweat briefly. Gradually deglaze everything with the red wine and reduce.
- When it is well reduced, add water and add the spices. Let simmer for several hours, pass everything through a sieve and reduce again a little. Season to taste and set if necessary. Refine with the red wine shallots and the beet cabbage.
For the red wine shallots:
- Finely dice the shallots. Caramelize the sugar in a saucepan and quickly add the shallots. Sauté briefly and then deglaze with the wine and reduce - until it has a thick consistency. Then season with the turnip tops to taste.
To serve:
- Edamame boiling in water.
- Place the steak in the sous-vide device early enough, then add the Isi dispenser with miso foam directly to it.
- Briefly heat the pea cream in a saucepan.
- Just before serving, take the steak out of the sous-vide device and fry it in a pan.
Nutrition
Serving: 100gCalories: 63kcalCarbohydrates: 3.3gProtein: 0.6g
