Recipe by: Student Chefs Joshua Massie and Emily Eyre from Fleming College
Sous-vide Beef Belly with a Red Wine Glace, Roasted Bone Marrow with Parsley and Little Leaf Microgreen Salad, served with Rosti Potato, Butternut Squash Puree, and a Shimiji Mushrooms, Leek, and Red Pepper Stir Fry.
With both of us growing up in Ontario, this dish displays a meeting place of some of our favourite fall ingredients that we enjoyed as kids. Neither of us had the means, nor the imagination to prepare this elegant dish prior to meeting and learning together at Fleming College. This is our elevated version of a classic roast beef Sunday dinner that we enjoyed with our families.
Servings: 4 Prep Time: 45 minutes Cook Time: 48 hrs Total Time – 48 hrs and 15 minutes
Sous-vide Beef Belly with a Red Wine Glace, Roasted Bone Marrow with Parsley and Little Leaf Microgreen Salad, served with Rosti Potato, Butternut Squash Puree, and a Shimiji Mushrooms, Leek, and Red Pepper Stir Fry.
Servings 4 servings
Ingredients
Sous Vide Beef Belly:
- 3 lbs (1.362 kg) Beef short rib plate 2 bone, with the bones removed
- To taste Kosher salt & ground black pepper
- 1 bunch Thyme
- 1 bunch Rosemary
- 4 oz (120 g) Butter
- 2 oz (60 g) Shallots fine dice
- 1 oz (30 g) Garlic minced
- 1 Lemon zested and juiced
Red Wine Glace
- 1 Tbsp (15 ml) Canola oil
- 1 oz (30 g) Shallots diced
- 12 oz (375 ml) Red wine
- 48 oz (1.5 litre) Beef stock
- 2 oz (60 g) Butter small dice, cold
Bone Marrow
- 4 Beef marrow bones cut in half exposing the marrow To taste Kosher salt & ground black pepper
Parsley and Little Leaf Microgreen Salad
- 1 tsp (5 ml) Kozlik’s “Amazing Maple” mustard
- 1 tsp (5 ml) Honey
- 1 Tbsp (15 ml) Lemon juiced & zested (about ½ lemon)
- 3 Tbsp (45 ml) Canola oil
- ¼ bunch Parsley curly, stems removed, leaves reserved
- 1 oz (30 g) Shallots sliced thin into rings
- 2 oz (60 g) Microgreens Little Leaf Farms, stems trimmed
- 1 tsp (5 ml) Sea salt Maldon
Rosti Potato
- 2 lbs (680 g) Potatoes russet (2 large potatoes)
- To taste Kosher salt & ground black pepper
Butternut Squash Puree
- 1 lb (454 g) Butternut squash peeled and medium diced
- 1 pint (473 ml) Cream 35%
- 2 oz (60 ml) Maple syrup
- To taste Kosher salt & ground black pepper
Shimiji Mushrooms, Leek, and Red Pepper Stir Fry
- 1 oz (30 g) Butter
- 1 Tbsp (15 ml) Shallots fine diced
- 1 tsp (5 ml) Garlic minced
- ¼ each Leek sliced on the bias into thin ½ rings
- 5 oz (150 g) Shimiji mushrooms stems trimmed, large mushrooms split in half 1 each Red pepper, julienne
- To taste Kosher salt & ground black pepper
Instructions
- Sous Vide Beef Belly: Prepare the belly for sous vide by taking all listed ingredients and placing them in a sous vide bag. Set the immersion circulator to 145 F (63 C) and put the bag in the water bath. Let it cook for 48 hours. Remove from the circulator and remove the beef belly from the bag. Slice into 4 equal sized pieces, making sure to cut it against the grain for service.
- Red Wine Glace: Heat the canola oil over medium-high heat. Add the shallots and sweat until translucent; Add the red wine to deglaze the pan. Add beef stock and reduce until it coats the back of a spoon. Strain & swirl in butter just before service to finish the sauce.
- Rosti Potato: Boil the potatoes in salted water until they are partially cooked (about 1/3 cooked). Remove from the water, peel and grate through the largest size on a box grater while still hot. Season with salt and pepper, and form into small balls, flattening slightly with your hand and reserve for service. Deep fry the patties at 350 F (177 C) until golden brown, and place on paper towel line pan.
- Butternut Squash Puree: Place the squash in a saucepan with the cream and syrup and bring to a boil. Reduce to a simmer and cook until soft. Strain the squash (reserve the cream), and add it to a bar blender. Blend until pureed and add the reserved cream until your reach the desired consistency. Season to taste with salt and pepper.
- Roasted Bone Marrow: Preheat an oven to 450F (232 C). Prepare a baking sheet lined with parchment paper. Place the marrow bones on the baking sheet with the marrow facing upwards. Season to taste with salt and pepper. Bake for 12-15 minutes until the marrow is golden brown.
- Parsley and Little Leaf Microgreen Salad: Combine the mustard, lemon zest and juice in a bowl and slowly whisk in the canola oil to make a basic vinaigrette. Add the parsley florets, shallots, and microgreens to the bowl and toss with the vinaigrette just before service.
- Shimiji Mushroom, Leek, and Red Pepper Stir Fry: Add butter to a pan on medium heat. Add the shallots and garlic and sweat until translucent. Add the leeks and season with salt and pepper, when the leeks are about ½ done turn the heat to high. Add the peppers and the mushrooms, season with salt and pepper and continue to sauté until the vegetables are cooked.
- Service: Use a large serving spoon; place about 4 Tbsp (60 ml) of the puree on the left side of the plate. Use the spoon to drag to puree (in an arching tail fashion) to the right side of the plate. On the left side of the plate, place the stir fried vegetables on the puree forming a nest. Place the rosti potato on top of the stir fired vegetables. Top the rosti with the sliced Beef Belly and finish with the red wine glace allowing it to pool in front of the vegetables. Place the bone marrow on the right side of the plate and then add the salad on top of the marrow closer to the back of the plate; top with Maldon sea salt.
Notes
Chefs Notes:
- Once cooked, the beef belly can be cooled in the ice bath and refrigerated for up to 3 days.
- Formed rosti potatoes can be stored in the refrigerator for up to 4 hours prior to service.
- The beef is garnished with crispy onions and chives.
- Beef, herbs, and vegetables are locally sourced (Peterborough & Northumberland County).
- The bone marrow should be accompanied by warmed baguettes (Bread Basket) or crostini’s.
About Cooks the Books 2022
Taste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. The 2022 students chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.