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Braised beef shank with 'Captains dinner garnish'

Slow-cooked beef shank served with a classic 'Captain’s Dinner' garnish. Approximate cost price per person: €5.12.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

10gThyme
10gRosemary
15gKnorr liquid concentrate beef
100gOnions
15gGarlic
350gBeef shank

50gBacon julienne
150gMarrowfat peas
50gOnions
6gEuroma Chef's meatball by Jonnie Boer

100gCoarse mustard
400mlDecic culinary original 20%
400mlChicken broth

30gPiccalilly
30gAmsterdam Onion

Preparation

  1. Cut the outer membrane of the beef shank in several places around to prevent curling.
  2. Brown the shank all around in butter in an ovenproof pan.
  3. Sauté the onion rings and garlic cloves along with it.
  4. Deglaze the shank with the beef stock. Make sure it is fully submerged.
  5. Preheat the oven to 160°C fan.
  6. Add the rosemary and thyme to the pan.
  7. Place the pan in the oven and cook for about 4 hours until the meat is tender but still attached to the bone.
  8. Turn regularly to prevent drying out. If necessary, place the lid on the pan.

  1. Rinse the marrowfat peas well in cold water.
  2. Slowly stew the onions and bacon until nicely colored. Add the herbs.
  3. Sauté the marrowfat peas along with them.
  4. Season with salt and pepper and add a few tablespoons of braising liquid from the shank for extra flavor.

  1. De-acidify the mustard.
  2. Deglaze with the chicken stock.
  3. Add the cream.
  4. Strain through a fine sieve and let cool completely.
  5. Pour into a 1-liter siphon and aerate with 2 cartridges.

  1. Slowly warm the shank in the broth.
  2. Sear the capuchin pea dish.
  3. Spoon this onto the plate and add the shank.
  4. Pipe the espuma onto the plate and serve the Amsterdam onion and piccalilli as garnish.