Beef with Carrot Jam and Cabbage Jelly
Main Dishes • Italian
Description
Beef with Carrot Jam and Cabbage Jelly
Ingredients
- Beef 5 oz
- Watercress 0 oz
- Beetroot 1 piece
- Carrot 1 piece
- Orange juice concentrate 5 fl oz
- White Cabbage 5 fl oz
- Honey 0 oz
- Rosemary 0 oz
- Agar-Agar 0 oz
- Sugar 0 oz
- Olive Oil 0 fl oz
- Grill Meat Spice Blend 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the fresh beetroot thinly and soak it in cold water.
Step 2
In a heated saucepan, pour in the freshly squeezed orange juice, add finely grated carrot, one tablespoon of sugar, one teaspoon of honey, and simmer, stirring, for about five to seven minutes until the water evaporates completely.
Step 3
Dissolve 8 grams of agar-agar in a small amount of water, mixing until a homogeneous mass is achieved.
Step 4
Heat a glass of cabbage juice in a saucepan, add salt, incorporate the soaked agar-agar, mix well, and bring to a boil. Pour into a special mold and refrigerate for twenty minutes to form jelly.
Step 5
Sear the meat on all sides in vegetable oil until medium doneness. Season with salt and pepper, brush with a rosemary stem, and remove from heat.
Step 6
Place the meat on a cutting board, cut out the desired serving piece. Brush the top with honey, roll in the spice mix, and cut into several pieces.
Step 7
Arrange the meat, cabbage jelly, and carrot quenelles on a plate. Garnish with slices of beetroot and watercress leaves when serving.
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