Beef with carrot confiture and cabbage jelly

2 servings

60 minutes

This Italian recipe is a true work of art, where textures and flavors harmoniously blend. Tender beef infused with rosemary aroma meets caramelized carrot confit that reveals the vegetable's sweetness, accented by citrus notes of orange juice and honey. Cabbage jelly made from agar-agar adds an unusual fresh touch and highlights the depth of the dish's flavor profile. The dish is garnished with thin slices of beetroot and watercress salad, giving it elegance and a hint of spice. This culinary composition is not just dinner but a gastronomic journey that delights with its contrasts and refined taste.

Energy value per serving

• Calories: 462.8
• Proteins: 23.6g
• Fats: 22.8g
• Carbohydrates: 42.7g

Ingredients

• Beef: 200 g
• Watercress: 2 g
• Beet: 1 pc
• Carrot: 1 pc
• Orange juice: 100 ml
• Cabbage juice: 100 ml
• Honey: 10 g
• Rosemary: 5 g
• Agar-agar: 8 g
• Sugar: 30 g
• Olive oil: 20 ml
• Spice mix for grilled meat: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Slice fresh beetroot thinly and soak it in cold water.

   Required ingredients:

   • Beet: 1 piece

2. Pour fresh orange juice into a heated saucepan, add finely grated carrot, a tablespoon of sugar, a teaspoon of honey, and simmer while stirring for about five to seven minutes until the water completely evaporates.

   Required ingredients:

   • Orange juice: 100 ml
   • Carrot: 1 piece
   • Sugar: 30 g
   • Honey: 10 g

3. Dissolve 8 grams of agar-agar in a small amount of water, mixing until a homogeneous mass is obtained.

   Required ingredients:

   • Agar-agar: 8 g

4. Heat a glass of cabbage juice in a saucepan, add salt, mix in soaked agar-agar, and bring to a boil. Pour into a special mold and refrigerate for twenty minutes to set into jelly.

   Required ingredients:

   • Cabbage juice: 100 ml
   • Agar-agar: 8 g
   • Salt:  to taste

5. Fry the meat on all sides in vegetable oil until medium. Season with salt and pepper, brush with a rosemary stem, and remove from heat.

   Required ingredients:

   • Beef: 200 g
   • Olive oil: 20 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Rosemary: 5 g

6. Place the meat on a cutting board, cut the desired piece for serving. Brush the top with honey, roll in a spice mixture, and cut into several pieces.

   Required ingredients:

   • Honey: 10 g
   • Spice mix for grilled meat: 2 tablespoons

7. Place the meat, cabbage jelly, and carrot quenelles on a plate. Garnish with slices of beetroot and watercress leaves when serving.

   Required ingredients:

   • Beef: 200 g
   • Cabbage juice: 100 ml
   • Carrot: 1 piece
   • Beet: 1 piece
   • Watercress: 2 g