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Beef bouillon with onion, gruyère and cobnut

by Peter Coucquyt
Beef bouillon with onion, gruyère and cobnut

Beef bouillon with onion, gruyère and cobnut

PT1H

 
 

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Ingredients

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Imperial

1
To make the beef sauce, add the sliced onion to a pan with a little olive oil and allow to caramelize on a low heat. Add the beef bouillon and allow to simmer for 30 minutes. Pass through a sieve and reserve
2
For the beef cream, add the onion and butter to a pan and sweat until soft. Add the beef bouillon and the cream, then allow to simmer for 30 minutes. Strain through a sieve and season to taste
3
For the cheese gel, mix the milk with the agar in a small pan and bring to the boil. Add the grated cheese and blend with a hand blender until homogenous. Pour into a shallow dish and allow to set. Once set, break the gel into pieces and blend again to obtain a smooth mixture. Transfer to a piping bag
4
Preheat the oven to 170°C/gas mark 3
5
Mix all of the ingredients for the tuile together in a bowl to form a batter. Spread the batter onto a silicone mat and bake in the oven for 10–12 minutes. Allow to cool a little and cut into small triangles
6
Place the shallot halves in a vacuum bag with a tablespoon of vegetable bouillon and a dash of olive oil, seal then cook the shallots in the microwave in three 30 second bursts
7
Remove from the bag and pat the shallots dry. Lightly grill or griddle until slightly charred, then season with sea salt and coarsely ground pepper
8
When ready to serve, gently warm through the beef sauce and froth up the beef cream. To plate, pipe dots of the cheese gel on to a warmed plate and place pieces of the shallot and the tuile around. Spoon over a little of the warmed beef sauce and some of the frothy beef cream
 

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Beef bouillon with onion, gruyère and cobnut

 
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