Gastronomixs

Veal shoulder confit with onion noodles, grilled onion purée, and baby parsnips braised in nut butter

Many of the dishes created in the professional kitchen consist of six to ten components. With this composition, we want to show you that less can be more. You can create superb culinary dishes using just a few ingredients processed into highly refined components. In this composition we use delicate veal shoulder confit paired with two special onion components and complemented with the sweet and nutty flavour of the parsnip. A vegetable demi-glace lifts this creation to a higher level.

Serves 6.

Veal shoulder confit with onion noodles, grilled onion purée, and baby parsnips braised in nut butter

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Ingredients

1

 

veal shoulder

2

litres

brine (6.5% salt)

500

ml

goose fat

25

g

clarified butter

1

kg

yellow onions, peeled and halved

 

 

reduced white wine

 

 

mushroom soy sauce

 

 

fine-grain salt

3

 

large onions, peeled

1

kg

salt brine (3%)

3

kg

butter emulsion

 

 

duck fat

 

 

fine-grain salt

As needed:

 

mini parsnips

 

 

walnut butter

 

 

salt

2

kg

celery

2

kg

celeriac

2

kg

onions

2

kg

carrots

1

head

garlic

1

kg

tomatoes

1

litre

red wine

10

g

thyme

2

 

star anise

3

 

bay leaves

10

litre

water

As needed:

 

crème fraîche 

Preparation method: veal shoulder
  • Marinate the veal shoulder in the brine for 24 hours.
  • Pat the shoulder dry and fry in butter until golden brown all-round.
  • Place the shoulder in a vacuum bag with the goose fat and pull vacuum.
  • Cook in a sous-vide system for 24 hours at exactly 85°C.
  • Set aside to cool in the goose fat.
  • Cut the meat into slices when cold.
Preparation method: grilled onion purée
  • Preheat a gas or charcoal grill to 300°C.
  • Grill the onions until charred, 15 to 20 minutes, turning them every 5 minutes.
  • Remove some of the extremely burnt pieces so it is not too bitter.
  • Vacuum-seal the onions in a single layer in vacuum bags and boil in a saucepan of water until completely soft, approximately 45 minutes.
  • Transfer the onions and their juices to the Thermomix with enough water to make a thick purée and let it reach 80°C.
  • Press the purée through a fine-mesh strainer set over a bowl and season with reduced white wine, mushroom soy sauce, and salt.
Preparation method: onion noodles
  • Slice the onions on a Japanese-style turning slicer, making the longest strips possible.
  • Place the onions and salt brine in a vacuum bag and seal.
  • Refrigerate overnight, then drain the onions in a colander, discarding the brine.
Preparation method: mini parsnips
  • Peel the parsnips.
  • Briefly blanch the parsnip in salted water.
  • Melt the butter and gently cook until the foam disappears and the butter turns the colour of caramel.
  • Strain the butter.
  • Pat the parsnip dry and fry in the brown butter until golden brown.
Preparation method: vegetarian vegetable demi-glace
  • Chop all the vegetables into equal-sized pieces.
  • Roast the chopped vegetables at 150°C until dark brown and caramelised.
  • Completely reduce the red wine.
  • Add the water and wine to the vegetables and gently infuse the stock for six hours.
  • Pass the stock through a sieve and catch the liquid.
  • Gently reduce the liquid to the required consistency.
Finishing and presentation
  • Boil the butter emulsion over medium-high heat, then add the onions and cook until tender, 1 to 2 minutes.
  • Using a sieve set over another saucepan, drain the onions, reserving the butter emulsion for another use.
  • Season the onions with a drizzle of duck fat and a sprinkle of salt.
  • Use a carving fork to twirl the onion noodles into neat rolls and place these on the plate.
  • Arrange the onion purée on the plate.
  • Fry the slices of veal shoulder confit in clarified butter until golden brown.
  • Place the braised parsnip on the plate.
  • Bring the jus to the boil and mount with the crème fraîche.

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