Braised Beef Blade with Shallots in Red Wine, and Creamed Spinach Puree
Beef blade cooked sous vide at 80°C for 6 hours in a rich red wine and stock sauce, served with sous vide caramelized shallots and a creamed spinach puree.
Ingredients
| 1 x 2-3 кг | beef blade (or medallions) |
| 500 мл | FOR THE MEAT — reduced homemade beef stock |
| 250 мл | red wine |
| 6 с.л. | Bovril (concentrated meat stock) |
| 3 | sticks of finely chopped celery |
| — | zest of 1 orange |
| 6 с.л. | Worcestershire sauce |
| 6 с.л. | soy sauce |
| 4 с.л. | tomato puree |
| 4 с.л. | HP sauce |
| 6 | sprigs of thyme |
| 2 | bay leaves |
| 4 | garlic cloves |
| 150 г | FOR THE SHALLOTS — shallots |
| 20 г | icing (powdered) sugar |
| 6 с.л. | red wine vinegar |
| — | thyme |
| — | wine |
| 500 г | FOR THE SPINACH PUREE — softened butter |
| 200 г | baby spinach |
| 7 с.л. | cooking cream |
| 25 г | butter |
| 1 | garlic clove |
| — | sea salt |
| — | white pepper |
| — | olive oil |
Instructions
THE MEAT
- Remove the membranes, skin and fat from the meat and season with salt and white pepper. Set aside.
- In a large casserole, sear the meat and set it aside.
- In a large bowl, mix the tomato sauce, HP sauce, chopped garlic (leave one clove for later), orange zest, Worcestershire sauce and soy sauce.
- In a saucepan, reduce the red wine by half with thyme, the celery and the bay leaf, then add the reduced beef stock and reduce a little more.
- Pour the sauce into a bowl and leave to cool.
- When cooled, pour it into a vacuum bag with the meat and seal the bag.
- Cook in the sous vide at 80 degrees for 6 hours.
- When the meat is done, strain the sauce through a sieve and set it aside for later use.
- Use cling film to wrap the meat very tightly to keep a nice cylindrical shape, cool and hold in the fridge until you are ready to serve.
THE SHALLOTS 10. Peel the banana shallots and slice lengthwise. Caramelize in a pan until golden. 11. Vacuum seal the shallots with a little red wine, the wine vinegar, sugar, a little salt and a little thyme. Vacuum and cook at 85 degrees in the sous vide for about 45 min.
THE SPINACH PUREE 12. In a large pan add a little olive oil and a little butter. Add the spinach and a pureed garlic clove and sweat. 13. Add the cream and stir gently. Puree and keep warm as a garnish. 14. To serve, cut the meat into the desired portion and heat in a little sauce. Plate with the spinach.
Total time: 10 hours. From https://www.sousvidetools.com/toolshed/recipes/braised-blade-of-beef-with-red-wine-shallots-creamed-spinach-and-mash/