Marinated sous vide beef with raisins
1 kg beef
4 bay leaves
10 crushed pepper corns
4 pimento corns
5 juniper berries slightly squashed
500 ml Spanish vinegar
1 sprig rosemary
500 ml stock of boiled beef
100 g minced meat, preferably from the knuckle
40 g vegetable dice (carrot, celery, leek)
1 egg white
1 dash of soy sauce
50 g white raisins
50 ml vinegar stock
1 tspn Muscovado sugar
1 bunch of chives finely cut
Seal the beef together with the other ingredients and marinate for 3 days. Remove the meat, dab and gently roast. Seal once more together with the strained spices and some of the vinegar stock. Cook in a sous vide water bath of fusionchef at 62° C for 18 hours, chill in ice water, cut and regenerate as and when required.
Mix the stock of boiled beef with the roughly minced meet and the egg white. Add soy sauce and vegetable dice. Add some vinegar stock and clarify as usual, strain well and season well and tartish.
Dice the raisins finely, soak in vinegar stock, drain a bit and sprinkle with Muscovado sugar. Mix in the chives prior to serving.Cut and arrange the regenerated beef into slices. Glaze with veal jus. Place the raisins. Pour the hot stock shortly before consumption.
This recipe / picture was generously provided by Heiko Antoniewicz / Ralf Müller Fotografie.