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https://www.lifestylefood.com.au/recipes/17807/menage-a-trois-du-boeuf-potato-puree

LifestyleFOOD.com.au

Ménage a Trois du Boeuf and Potato Puree

This may take a while to prepare, but your efforts will be richly rewarded - James Morrow's French inspired dish will have you declaring 'ooh la la!'

Ingredients

  • Sirloin

  • 1 500g (approx.) best-quality 9+ wagyu sirloin

  • Olive oil

  • Thyme

  • Salt and pepper

  • Beef Cheeks

  • 2 beef cheeks, trimmed (approx. 400gm each)

  • 2 carrots

  • 1 large onion

  • 2 stalks celery

  • 1 garlic head, halved through the middle

  • Flour for dusting

  • ½ bottle good red wine

  • 1 litre quality beef stock

  • 1 tablespoon veal glace

  • Rosemary and thyme sprigs

  • Olive oil

  • Salt and pepper

  • Oxtail Cigars

  • 4 sheets Tunisian “brik” pastry

  • 400g cooked oxtail meat

  • Finely diced onion, garlic, carrot, sautéed

  • 1 egg, beaten

  • Thyme

  • Salt

  • Pepper

  • Vegetable oil

  • Pommes puree

  • Approx. 6 desiree potatoes

  • 1 cup milk

  • 25 grams butter

  • Salt

  • Pepper

Method

  • Sirloin:

  • 1.

    Place sirloin in a sous-vide/saver bag with splash of olive oil and thyme

  • 2.

    45 minutes before service, place in water bath held at 55 degrees C.

  • 3.

    When ready, remove, and sear in very hot pan. Allow to rest while preparing other elements

  • Beef Cheeks:

  • 1.

    Dust beef cheeks in a mixture of flour, salt, and pepper, and sear off in an oven-proof pan in the oil. Remove and set aside, and cook the vegetables in the same pan. Add the wine, and scrape the bottom of the pan to pick up stuck bits of meat and vegetables – this is deglazing, and this is where the flavour is.

  • 2.

    Return the cheeks to the plan with the wine and vegetables, and add stock to cover. Cover the whole thing with a lid, and place in the oven to braise at around 110C for four hours until buttery-soft.

  • 3.

    Hold aside until ready to serve; warm through and remove some of the braising liquid to make a sauce by straining and reducing until thick, and add the veal glace for extra richness.

  • 4.

    Serve each guest a half-cheek with sauce along with other elements of the dish

  • Oxtail Cigars:

  • 1.

    Combine the vegetables, thyme, meat, and a seasoning of salt and pepper and roll into a long cigar. Wrap in cling film to set for one hour

  • 2.

    To make the cigars, lay out sheets of the brik pastry. Brush with egg wash, and wrap around the meat filling to form a “cigar”. Wrap in cling film until ready to cook

  • 3.

    When ready to serve, fry the “cigars” in the oil until golden brown

  • Pommes puree:

  • 1.

    Peel and cube your potatoes into reasonably even 1.5 cm chunks

  • 2.

    Set to boil over salted water

  • 3.

    When very soft, drain and force through a fine mesh strainer

  • 4.

    Over low heat, whip in the milk and butter (you may not need all of it) until you reach the desired consistency

  • 5.

    Take off heat and cover with cling warp and pan lid to keep from drying out

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Posted by Derek54Report
Brilliant you should have won Mate