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Manzo chianina in salsa verde - Slow cooked chianina beef, salsa verde, chestnut flower honey crisp, radicchio, poached quail egg

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.


  • Chianina beef

  • 1.2kg chianina beef sirloin or fillet, cut into 200g pieces

  • olive oil

  • sea salt and pepper

  • 3 cloves garlic, peeled

  • 12 sprigs thyme

  • 6 small cryovac bags

  • Salsa Verde

  • 1 litre water

  • 100gm tapioca

  • 1 bunch continental parsley

  • 15 gherkins

  • 2 garlic cloves

  • 100ml olive oil

  • juice of 1 lemon

  • 20g capers

  • sea salt and pepper

  • Chestnut Flower Honey Crisp

  • 125g flour

  • 125g butter, at room temperature

  • 80g sugar

  • 100g glucose

  • 25g chestnut flower honey

  • 50ml water


  • Chianina beef:

  • 1.

    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.

  • 2.

    Bring the water bath to 60°C and submerge the chianina, cook for three hours.

  • 3.

    Take out of water bath. Submerge in ice cold water to cool quickly if not using straight away.

  • Salsa Verde:

  • 1.

    Bring one litre of water to the boil and stream in tapioca stirring.

  • 2.

    Cook tapioca until translucent, cool.

  • 3.

    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

  • 4.

    Place all the ingredients in food processor and blend until smooth. Refrigerate for one hour.

  • 5.

    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.

  • 6.

    Store in air-tight container and reserve.

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