Gastronomixs

Bavette 'en cocotte' braised in the oven

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Bavette 'en cocotte' braised in the oven

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Ingredients

1

kg

bavette (flap meat)

4

g

salt

200

g

chopped onion

4

g

garlic

200

g

chopped mushrooms

300

ml

red wine

150

ml

red port wine

100

g

carrot, finely diced (brunoise)

100

g

celeriac, roughly diced (brunoise)

80

g

shallot, chopped

500

g

veal jus

1

g

piment d'Espelette

Preparation method

  • Clean the flap meat, rub with the salt, and marinate for 3 hours.
  • Fry the meat with the onions until the onions are nicely marinated.
  • Add the mushrooms and the garlic and fry for another 5 minutes.
  • Add the thyme and deglaze with the wine and the port. Reduce until the liquid has almost evaporated.
  • Add the veal jus and transfer everything to a cocotte. Continue cooking in a fan oven at 160°C.
  • Allow the liquid to evaporate in the oven and then add the rest of the ingredients until the dish has the required flavour and consistency.

Serving suggestions

  • Combines well with rice, potato purée, celeriac purée, truffle, pasta, and artichokes.

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