Italian maestro Guy Grossi introduces us to the slow-growing Tuscan Chianina, setting out to prove that the world’s oldest breed of cattle (famed for centuries as Tuscany’s bistecca alla fiorentina) deserves a place of its own on the Australian table. Expect a sizzling session as Guy premieres the new bistecca alla Victoriana.
Cut the beef, pork and fat into inch size pieces and place in a large bowl. Add the rest of the ingredients to the meat and mix thoroughly with your hands.
Place the mixture into the fridge and chill for approximately two hours.
Using a 1cm mincer plate, mince the meat. Once minced mix by hand for approximately five minutes or until the meat binds itself and becomes sticky.
Refrigerate mix for a further two hours.
Mix is now ready to pipe into casings.
Once sausages are made leave overnight in fridge to rest before using.
Cooking the sausages:
Place sausages in a pot and cover with some of the beef stock, bring to the simmer and cook for ten minutes. Put aside.
In a large stainless steel pot place the beef, onion, carrot, celery, bay leaves, parsley, black peppercorns and cover with eight litres of water. Bring to the boil and then lower the heat so that a bare simmer is maintained.
Skim the broth, add two tablespoons of salt and cook uncovered for three hours never allowing the broth to boil vigorously.
Strain the broth and cool for consommé.
Wash peel and roughly cut the vegetables in a food processor and puree or mince. Place in a bowl with the minced beef and whisk in the egg whites. You can also do all this in the food processor.
Place your cold stock in a pot and whisk in your egg mixture. Turn on the heat to moderate stirring every so often. Wait until egg starts to coagulate and form a raft on top of the broth surface.
Once the raft has started to form, turn down the heat to low as possible so that stock is barely simmering and DO NOT disturb the raft by stirring or moving the pot abruptly. Care must be taken to keep the raft intact.
With the end of a wooden spoon you can make a hole in the centre of the raft so as to let the broth breath. Simmer gently for one hour. Remove the raft very carefully bit by bit and ladle the stock through a fine sieve lined with a muslin cloth into a pot. The resulting consommé should be clear. Any remaining traces of fat on the surface can be removed with a paper towel.
Verdura - Vegetables:
Using a paring knife cut the potatoes into chunks about 6.5cm long and 4cm thick. Cut off both ends of the chunks and then pair down the sides turning them into small barrel shapes with seven faces. Place in cold water while turning the rest.
Strain some of the broth with the meat into a pot and bring to the boil, blanch the black cabbage and leeks for three minutes and reserve.
Add the potatoes, carrots, and turnips to the stock, turn down the heat to a simmer and cook until the vegetables are tender when pierced with the point of a knife.
Make sure all components are hot.
Slice the beef and sausages and arrange in a bowl, assemble one leek, two carrots, two turnips, one potato and some black cabbage leaves in a bowl and pour in consommé. Serve.
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