Sous vide US Beef Shoulder
US beef shoulder (sous vide):
150 g beef shoulder
Celery puree:
100 g scallions
3 tbsp. olive oil
400 g celeriac
100 ml white wine
Some cream
40 g butter
3 pinches of sea salt
Brussels sprouts:
4 tbsp. olive oil
2 tbsp. scallion cubes
2 hands of Brussels sprouts leaves
2 pinches of sea salt
15 g butter
Red beets:
100 g red beets
2 tbsp. olive oil
2 small scallions
1 clove
4 cardamoms
40 ml champagne vinegar
50 ml white wine
2 tbsp. honey
Potato vinaigrette:
1 potato
1 scallion
10 g butter
50 ml white wine
100 ml veal stock
2 tbsp. champagne vinegar
4 tbsp. olive oil
3 pinches of sea salt
US beef shoulder (sous vide):
Trim beef shoulder and remove all tendons, vacuum and cook for 5 hours at 53 °C in the fusionchef sous vide water bath.
Celery puree:
Peel the scallions and celery and cut into 2 cm pieces. First, sauté the scallions, then the celery in the olive oil until they turn translucent. Salt. Douse with white wine and reduce. Steam gently with a lid and over low heat. Mix the celery at 90 °C in the Thermomix for 15 minutes and finally add 40 g of cold butter cubes. If necessary, add some cream. Season to taste once more.
Brussels sprouts:
Lightly sauté the scallions and the Brussels sprouts leaves in the olive oil, salt. Thicken the liquid with a little butter and arrange.
Red beets:
Cut the scallions into fine cubes and sauté in olive oil until they turn translucent. Douse with white champagne vinegar. Add clove and cardamom. Reduce briefly, then add white wine and bring to a boil briefly. Season with honey and salt. Cook the red beet with the skin on sea salt at 180 °C in the oven for about 1 hour. Cut into 3 mm cubes, add to the cooking stock, and bring to a boil. Fill in a jar.
Potato vinaigrette:
Cut the potatoes into cubes of about 3 mm. Cut the scallions into fine cubes. Sauté both in butter until they turn translucent. Douse with white wine and simmer for about 1 minute. Salt. Infuse gradually with the stock and cook the potatoes until soft. Season with vinegar and oil.
This recipe was kindly provided by Andy Schweiger.