Sweet crispy, pulled beef

This is a tasty and crispy version of pulled beef. Delicious to serve as a crispy garnisch in a composition.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Makes 1kg.

Sweet crispy, pulled beef

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rich beef stock



red wine gravy

Preparation method

  • Poach the blade in the stock at 95°C for 6 hours.
  • When the meat falls apart easily, pull it into long shreds whilst it is still warm.
  • Deep fry these shreds at 180°C (preferably in lard) until they turn crispy.
  • Glaze with half a tablespoon of red wine gravy.

Serving suggestions

  • Delicious with a piece of poached turbot, to make the dish fuller, crispy, and more meaty.
  • As a garnish on a salad, for example with cheese, celery and tomato components.
  • Use in a composition with components of celeriac, onion, and chicory.

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