US picanha, beetroot, boletus, oxtail

• Boiled beef (German: Tafelspitz)

Oxtail:

• 1kg oxtail
• 0.5kg onions
• 0.2kg carrot
• 0.2kg of celery
• 3l red wine
• 1l port wine
• 0.1kg tomato paste
• Salt pepper
• thyme
• rosemary
• laurel
• garlic

Yellow beets:

• 5 yellow mini beets
• salt
• Aluminum foil

Carrot paper:

• Edible paper
• Cookie cutter
• Tartlet form
• Frying fat

Mashed potatoes:

• 0.3kg potatoes
• 0.1l cream
• 0.3kg butter
• salt
• nutmeg

Boletus:

• 2 porcini mushrooms
• salt pepper
• 30g butter
• 1 clove of garlic

Tafelspitz:

• Cut a steak of approx. 200g against the fibers, season with salt and pepper.
• Let the pan get hot and fry the meat vigorously on all sides.
• Then put the meat in a preheated 100°C oven and cook for about 10 minutes.

Oxtail:

• Cut the oxtail, season and fry in a roasting pan.
• Remove from the roaster and roast the vegetables in the same roaster and then tomato.
• Add the oxtail and fill up with the red wine. Add the spices and then cover them and stew them in the oven at 175°C for about 3 hours.
• Then take the oxtail out of the stock, clean it from the bone and put it to one side.
• Strain off the remaining stock, degrease and reduce until the desired consistency is achieved, if necessary, set with a little xanthan gum.

Yellow beets:

• Wash the yellow beetroot thoroughly, season with salt and wrap in aluminum foil.
• Cook at 180°C for about 35 minutes.
• After cooking, let the beets cool in the aluminum foil and simply peel off the skin with kitchen paper.

Carrot paper:

• Shape the edible paper with the help of a cutter and deep-fry for 5 seconds.
• Then quickly press between 2 tartlet molds.

Mashed potatoes:

• The first thing to do is to make nut butter, we put a saucepan with the butter on it and let it slowly caramelize until it has a golden-yellow color. Let it rest for a moment and separate the dark whey from the fat so that you have the clear, particle-free nut butter.
• Peel the potatoes and cook them in salted water until soft. Press through a potato press 2 times and mix with salt, nutmeg and hot cream, fold in the nut butter and set aside.

Boletus:

• Clean the boletus with a damp sponge and let the pan get hot. Fry all ingredients in the pan and fry the porcini mushrooms until golden-yellow. Then place them dry on a cloth.

Serving:

• Fill the tartelette with the puree, put some oxtail on top and place the Hippo Tops on top.
• Place the beets in a circle and decorate with Aikiba Leaves.
• Cut the picanha against the fibers and place in the middle of the plate, next to it the porcini mushroom and the sauce.

Recipe: Andre Wolff - Rungis Express