Picanha from Joviander

Name: Picanha from Joviander
Ingredients: 200 g picanha; good mustard; Bouquet garni; Trappist beer; Milk; 300 ml Glace de veau; 2 boiled potatoes; sweet onion; 0.5 units.items Savoy cabbage; Pepper and salt; brown stock; Flour; Onion; 100 ml Barbera wine; 4 picanha of 160 grams; Flour; Salt; Lampong pepper; Butter; Egg white; Breadcrumbs; Butter; Butter

This dish is featured in the magazine 'Chef's Special' and is made by Gert Vandevorst, chef & owner of Bistro ter Bogaerde.

Gert "I prepared a dish with the picanha – rump cap – from the Joviander calf. I was already familiar with Joviander and I think it's a great breed because of its characteristics. The rump cap is tender, but still has a meaty texture.". This recipe is suitable for 4 servings.

Ingredients

200gpicanha

good mustard

Bouquet garni

Trappist beer

brown stock

Flour

Onion

Butter

Egg white

Breadcrumbs

2boiled potatoes

0.5units.itemsSavoy cabbage

Butter

300mlGlace de veau

100mlBarbera wine

Butter

Milk

sweet onion

Pepper and salt

Flour

4picanha of 160 grams

Salt

Lampong pepper

Preparation

Make a classic stew from picanha and cook it thoroughly so the meat can be shredded.
Make a brown roux, moisten it with the stew sauce, and shred the meat into small strands.
Let this filling set in the refrigerator and form croquettes by breading them classically à l'Anglaise.
Fry at 170°C.

Finely slice the savoy cabbage and cook it in boiling salted water until done.
Immediately cool in ice water to retain the cabbage's fresh green color.
Purée the savoy cabbage together with the cooked potatoes, butter, pepper, and salt.

Reduce the Barbera wine to a syrup.
Add the veal stock, reduce to the desired thickness, and finish with fresh cold butter.

Slice the sweet onion into fine rings.
Season the milk with pepper and salt.
Dip the onion rings in the seasoned milk and then in the flour.
Fry at 170°C.

Let the meat rest at room temperature for half an hour.
Quadrille the meat on both sides and let it cook gently in a preheated oven at 130°C for 6 minutes.
Remove the meat from the oven and let it rest for a few more minutes, season with coarse sea salt and Lampong pepper from the mill.