Thought provoking title I know. This meal was another derived from our pack of Chianina Beef. We have had some lovely meals from these cuts and this meal was no exception. This pack was about 1.5kg of chuck on the bone.
The recipe came from Neil Perry’s Rockpool Bar and Grill. This an impressive book, both in size and presentation. I pretty much bought it for one recipe – insane I know, but hey, we are talking cookbooks here. That recipe was seared king prawns with goat’s cheese tortellini, burnt butter, pine nuts and raisins. Haven’t made it yet but I will. Having said that, the more I look through this book, the more I like it.
The recipe was wagyu chuck braised in red wine with gremolata and potato puree. This was one of the richest braises I’ve had – very good though.
Firstly cook 1 diced carrot, 1 diced onion, 1 diced celery stalk, 50g of chopped prosciutto and a head of garlic halved in 80ml of olive oil. Cook for 15 mins or so until veges are well caramelised. Add 500ml of port and simmer until liquid reduced by half. Then add 1litre red wine, 10 sprigs of thyme, 2 bay leaves and 10 peppercorns. Continue simmering until liquid reduced by half. Meanwhile, brown the chuck in hot pan and seal on all sides. Place beef and braise into a covered casserole and cook in a 150C oven for 3 to 4 hours .
When beef is fork tender remove from sauce and keep warm. Strain sauce. Heat 80ml of olive oil in a pan add 1 carrot, 1 onion, 1 leek and 1 stick of celery all finely diced. Add 3 garlic cloves sliced and cook for 10 mins until starting to colour and caramelise. Add strained sauce and 2 1/2 tbsp of balsamic vinegar and cook until sauce is a thick glaze. Add a little sugar to sweeten if needed and season to taste.