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Côte de boeuf with Swiss chard, pearl onions, crispy carrot and morel jus

Sous-vide cooked côte de boeuf from the barbecue with Swiss chard, pearl onions, morel jus, and a frothy green broth.

Tip: this dish is delicious when paired with a Pinotage. 

Ingredients

30mlMadeira
15units.itemssoaked morels
10gButter
500mlchicken fond
150mlMalaga wine
15gShallots

Olive oil
Salt
Swiss chard

Flour
Harissa
Panko red curry
Baby carrots
Egg white
Butter

10gSalt
1gFennel seed
1units.itemsbunch of chives
1lWater
30gspring onion
1units.itemsbunch of parsley
1gCoriander seed

Salt
pearl onion
Grape seed oil

Salt
Oil
Côte de Boeuf

Preparation

  1. Wash the morels according to the instructions on the packaging.
  2. Sauté the shallot and morels in the butter.
  3. Deglaze with the Malaga and Madeira wine.
  4. Add the chicken stock and let the mixture reduce.
  5. Remove the morels and serve them separately.

  1. Blanch the Swiss chard leaves.
  2. Cool in ice water and pat dry.
  3. Marinate the leaves with olive oil and a little salt.
  4. Grill the leaves for a maximum of 1 minute on the barbecue, otherwise they will become bitter.
  5. Roll up the grilled leaves and place them on the plate.

  1. Clean the carrots.
  2. Place the carrots in a vacuum bag with the butter and harissa.
  3. Cook the carrots sous-vide at 85°C for about 40 minutes.
  4. Cool down.
  5. Coat the carrots in flour, egg white, and panko, and deep-fry for service for about 2 minutes.

  1. Place all ingredients in a thermoblender and blend at 80°C for about 15 minutes.
  2. Store overnight in the refrigerator.
  3. Strain the broth the next day through a muslin cloth.
  4. Heat and blend the sauce before serving.

  1. Clean the onions.
  2. Place the onions in a vacuum bag with salt to taste and grapeseed oil.
  3. Cook sous-vide for about 40 minutes at 85°C.
  4. Briefly sear them in the oil from the vacuum for service.

  1. Pat the meat dry.
  2. Place in a vacuum bag and add oil and salt to taste.
  3. Cook sous-vide at 49°C for about 1.5 hours.
  4. Finish by grilling on the barbecue.