EUROPEANBEEF

Recipe

ENJOY IT'S FROM EUROPE

Beef Shank with Mushroom Pancetta and Parmesan Crumb

Ingredients Serves 2

  • Mushroom beef Shank
  • 350g button mushroom slice
  • 100g veal trimming chopped
  • 1pc egg
Almond parmesan cheese crumb
  • 50g hazelnuts
  • 50g parmesan
  • 50g bread crumb
  • Salt
Besan panisse
  • 25g white portion of green garlic chopped
  • 10g butter
  • 10g olive oil
  • 190g whole milk
  • 4.5g kosher salt
  • 50g chickpea flour
  • Lemon zest
Veal jus
  • 100g Veal stock
  • 100ml Red wine
  • Shallots sliced
  • 5g Salt pepper
  • 20g Butter
Pickled mustard seed
  • 56g champagne vinegar
  • 56g water
  • 22.5g honey
  • 1.2g coriander seed
  • 2.2g black peppercorn
  • 4.5g kosher salt
  • 3g fennel seed
  • 42.5g mustard seed

Method:
  • Mushroom beef Shank

    Cooked the button mushroom until dry, leave heat, then cool down
    Mix all ingredients together
    Put the mushroom paste and the beef shank on the slice of pancetta
    Use clean film to shape the roll for a while
    Put meat rolls under 65 degree about 15 min
    Sauté until flavor out

  • Almond parmesan cheese crumb

    Crumble cheese and hazelnuts, and then mix with bread crumbles.
    Season the mixture with salt.
    Grate several slices of parmesan cheese, roast until golden and chill down

  • Besan panisse

    Melt the butter with the olive oil, add the garlic, and cook over low heat until translucent. Transfer to a big pot and add milk and salt.
    Increase the heat to medium high and slowly add the chickpea powder while whisking constantly to avoid lumps.
    Cook over high heat until the mixture thicken and begin pulling away from the side of the pan and the starchy flavor has cooked out.
    Pour the dough onto the prepare model or pan and spread evenly. Zest the lemon over the surface.
    Put in refrigerate until completely set, then deep-fried until golden brown.

  • Pickled mustard seed

    Combine all the ingredients, bring to boil.
    Leave fire, cover and steep for 10 min
    Strain, add the mustard seed, poach in low heat about 5-10 min until they turn tender.
    Dish out the liquid into a small container.

  • Dressing

    Dish up the beef shrank with chickpea cake,sprinkle the cheese powder and put cheese flakes as decoration.
    The beef juice is to accompany the shrank and cake.