Crispy fried blade
Combination of soft poached meat and the crispy crust. Let the blade cool down for the best baking result.
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
Makes 2kg.
Allergens and dietary requirements
- Celery
- Cow's milk
- Sulphite
- Lactose
Ingredients
3
kg
onion5
leaves
bay leaf3
l
red wine8
cloves4
l
beef stocksalt
2400
g
blade1
tbsp
butter4
sprigs
thyme