Mar 21, 2012

Cured Beef... Cooking with no heat around...

In one of the last issue of the magazine Plate presenting the inovative cuisine of Scandinavia, I found that recipe of cured beef. I love that method of cooking : the protein stays moist and flavorful, energy free, not much work, just let sit in the fridge while the curing process works alone...
By the way, check that post about gravlax salmon...

Ingredients (yield = 12 servings)
  • 2 TBS coriander seeds
  • 1 1 /2 fennel seeds
  • 1/2 TBS black peppercorns
  • 5 bay leaves
  • 180 g sea salt
  • 180 g cane sugar
  • 1 kg beef top round
  • Chervil sprigs
  • 12 rye bread slices, toasted
  • 3/4 cup celery cream*

  • In a hot, dry pan roast coriander seeds, fennel seeds and black pepper until aromatic. Coarsely grind with a mortar and pestle and combine with bay leaves, salt and sugar. Spread onto beef and refrigerate for 4 days, rotating daily and allowing liquid to accumulate.
  • Remove beef from liquid, transfer to cutting board and slice very thin.
  • For each serving, arrange 5 slices beef on rye bread, top with 1 tablespoon celery cream and serve.

*Celery Cream     

Ingredients (yield = 3 cups)
  • 300 g celeriac, peeled, very thinly sliced
  • 1 TBS salt
  • 1 bunch ramson, chives, chervil or tarragon  leaves, fresh, chiffonade
  • 3 dl sour cream, 38% fat
  • 1.5 dl  mayonnaise
  • 1 lemon, zest and juice
  • 1 TBS salt
  • Freshly ground black pepper

  • Toss herbs with 1 tablespoon salt and set aside for 30 minutes. 
  • Rinse briefly and squeeze to drain. Reserve. 
  • In a mixing bowl, combine herbs, sour cream and mayonnaise. 
  • Add celeriac and lemon zest and stir to combine. 
  • Season with lemon juice, salt and pepper. 
  • Keep refrigerated.

Source / Executive Chef Adam Aamann - New York, N.Y., USA

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