Gastronomixs

Revised hotpot

This is a new version of the traditional hotpot: a casserole of pulled beef with red cabbage and potato purée. The pulled beef has been prepared in the traditional way but careful attention has been paid to details such as the temperature of the oven. If this temperature is too hot, it will result in a delicious and hearty sauce but with dry meat. Thus, control is of the essence in this dish and you need to take your time preparing it. The classic potato purée has been fluffed up with a siphon and the plush, velvety red cabbage completes the dish. The finishing gives this dish extra structure and enhances the flavours.

Serves 10.

Revised hotpot

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

300

g

potatoes, (floury, peeled)

150

ml

cooking liquid from the potatoes

150

ml

whipping cream

50

g

butter, unsalted

 

 

salt, pepper, and nutmeg

 

 

Tahoon Cress

 

 

roasted hazelnuts

 

 

Apple Blossom

500

g

red cabbage

50

g

apple treacle

3

g

gelatin leaf (one large leaf)

2

g

agar-agar

1

kg

oyster blade in one piece

1

 

leek (only the white part)

1

 

large carrot

1

 

onion

2

cloves

garlic

2

 

bay leaves

2

sprigs of

thyme

700

ml

red wine

 

 

potato starch

 

 

lime juice

 

 

tsuyu (Japanese soy sauce with dashi)

Preparation method: pulled beef
  • Cut the meat into slices of approximately 5cm thick and season generously 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 red beetroot juice and agar-agar to the boil.
  • 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.
Finishing & presentation
  • Spoon the pulled beef into deep plates, mini-pots, or bowls.
  • Finish with the potato foam.
  • Cover with a slice of the red cabbage jelly.
  • Garnish the dish with the Tahoon Cress, roasted hazelnuts, and Apple Blossom.

Previous page