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.
1
Slice fresh beetroot thinly and soak it in cold water.
- Beetroot: 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.
- 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.
- 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.
- 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.
- 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.
- Honey: 10 g
- Grill (barbecue) spice rub: 2 tablespoons
7
Place the meat, cabbage jelly, and carrot quenelles on a plate. Garnish with slices of beetroot and watercress leaves when serving.
- Beef: 200 g
- Cabbage juice: 100 ml
- Carrot: 1 piece
- Beetroot: 1 piece
- Garden cress: 2 g