Recipes - Beef ‘pot au few’ with Green Cabbage
Ingredients
100g turnips
100g carrots
150g large leeks
2 bay leaves
150g banana shallots
200g peeled new potatoes
5 gelatine leaves
250g beef, sirloin
100g green cabbage
Seasoning
Prep time
45 minutes
Chilling Time
45 minutes
8 – 12 hours
Serves 8
Method
- Chop turnips into 8 pieces. Cut carrots in half, lengthways. Make a slice, lengthways, through the leeks, keeping the root intact, then wash the leeks under running water. Peel and slice the shallots
- Cook all the vegetables in 1 litre of water with the bay leaves. Remember that there will be no further cooking so make sure the vegetables are fully cooked (without overcooking), retaining the cooking water for stock.
- Pre-heat a griddle pan. Chargill the steak until medium.
- Peel leaves from the cabbage and cut in half. Blanch the cabbage and reserve the vegetable cooking water, this is now a stock.
- Soak and squeeze the gelatine and dissolve into 500ml of the vegetable stock, this is now your bonding agent.
- Line the mould. Dip the cabbage into the gelatine to create a second lining for the terrine mould. Fill the mould with the vegetables and place the beef in 2 layers, after each layer add some of the stock. Wrap closed with the layer of cabbage leaves and firmly press down on the terrine to make sure it is secure.
Advice
Allow your vegetables to drain fully in the colander to get them as dry as possible – too much water and the terrine will not hold together.
Serving suggestion
Serve with a fresh horseradish mayonnaise and braised salsifie.
Variation
Try using a cooked gammon, thickly sliced (1.5 – 2cm) instead of the beef.
Franck Pontais Affiliates
