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.
Heat a pan with olive oil, add the beef pieces and garlic and brown the meat on all sides seasoning with salt and pepper. Place meat on a tray to cool. Place one piece of beef in each bag along with two sprigs of thyme and vacuum pack on medium setting.
Bring the water bath to 60°C and submerge the chianina, cook for three hours.
Take out of water bath. Submerge in ice cold water to cool quickly if not using straight away.
Bring one litre of water to the boil and stream in tapioca stirring.
Cook tapioca until translucent, cool.
Put all the ingredients in a blender and blend fine until sauce is vibrant green. Season and strain through fine sieve. Reserve. Chestnut Flower Honey Crisp
Place all the ingredients in food processor and blend until smooth. Refrigerate for one hour.
Pre-heat oven to 170°C. Using a palette knife spread a thin sheet on a silpat mat and cook until browned, approximately five minutes. Take out of oven and let cool.
Store in air-tight container and reserve.
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