Gastronomixs

Pulled beef with red cabbage and potato

This is a new version of pulled beef with red cabbage and potato purée. On the plate, you see a rouleau of pulled beef rolled up in a soft red cabbage jelly. As a variation on the original components, we have used potato waffles, light and fluffy potato foam, ultra-crispy onion rings, and the addition of Jerusalem artichoke clouds. If you want to add an extra touch of allure, sprinkle over some shaved truffle when in season.

Main course, serves 10

Pulled beef with red cabbage and potato

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Ingredients

500

g

red cabbage

50

g

apple treacle

3

g

gelatin leaf (one large leaf)

2

g

agar agar

900

g

floury potatoes, peeled

450

ml

cooking liquid from the potatoes

450

ml

whipping cream

150

g

butter

 

 

salt, pepper, and nutmeg

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2

kg

oyster blade in one piece

1

 

leek

2

 

large carrots

2

 

onions

4

cloves

garlic

4

 

bay leaves

4

sprigs of

thyme

1.5

l

red wine

 

 

potato starch

 

 

lime juice

 

 

tsuyu (Japanese soy sauce with dashi)

 

 

peel of Jerusalem artichoke

500

ml

whole milk

10

 

onion rings, sliced at number 12 on a mechanical slicer

As needed:

 

panko

As needed:

 

vodka

As needed:

 

tempura flour

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Preparation method: pulled beef
  • Cut the meat into slices 5cm thick and season them generously and precisely with salt and pepper.
  • Fry in a combination of butter and olive oil.
  • Deglaze the juices with the wine and scrape the drippings from the bottom of the pan.
  • Gently fry the diced vegetables and garlic in butter and oil and add to the meat. Add the herbs and gently braise until done.
  • Remove the meat from the jus and pull into shreds.
  • Strain the juices and season to taste with lime juice and tsuyu.
  • Mix a little of the jus into the pulled meat and roll up into a tight cylinder in plastic film.
  • Set in the refrigerator to firm up before cutting into slices 4cm thick.
  • Heat just before serving. 
Preparation method: red cabbage jelly
  • Run the red cabbage through the juicer and measure off 300 grams of juice.
  • Season the juice to taste with apple treacle, salt and pepper.
  • Bring the carrot juice and agar agar to just under boiling point.
  • Remove the pan from the heat and add the gelatin (soaked in cold water).
  • Carefully skim off the foam.
  • Pour the jelly onto a Gastronorm tray and remove the last air bubbles by carefully going over the surface with a gas torch. Leave to set.
Preparation method: potato foam
  • Boil the potatoes in salted water until tender.
  • Drain the potatoes, collecting the liquid.
  • Pass the potatoes through a sieve and mix with the whipping cream, cooking liquid, and butter.
  • Season to taste with salt and nutmeg and transfer to a siphon whilst still warm.
  • Aerate with a charger and serve immediately or keep warm in a bain-marie or Roner at a maximum temperature of 70°C.
Preparation method: Jerusalem artichoke clouds
  • Carefully wash the Jerusalem artichoke, remove the peel, and leave the peel to infuse in the whole milk at 60°C for half an hour.
  • Strain and froth up with a hand-held mixer just before serving. 
Preparation method: onion rings
  • Make a tempura batter from the vodka and tempura flour. Make sure that the batter has the consistency of yoghurt; do not worry if there are lumps in the batter.
  • Dredge the onion rings one by one with a small amount of dry tempura flour, dip in the batter, and then coat with the panko.
  • Deep-fry at 180°C and drain on kitchen paper.
Finishing & presentation
  • Cut the red cabbage jelly into neat strips and then roll up the hot pulled beef in them.
  • Arrange on hot plates and finish with the other components.

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