Braised Beef with Truffled Mashed Potatoes and Homemade Potato Chips
Braising Stock
- 3 1/2 ounces carrots (100 g)
- 3 1/2 ounces onions (100 g)
- 2 ounces shallots (60 g)
- 3 cloves garlic
- 1 3/4 ounces celery (50 g)
- 7 ounces fatty bacon (200 g)
- 1 sprig thyme
- 1/2 bay leaf
- parsley stems
- 2 cups red wine (50 cl)
- 3 1/3 cups veal stock (80 cl)
- 10 black peppercorns
Wine Reduction
- 3 bottles red wine
Instructions
Step 1: Braising Stock
Cut the bacon into even 1/2 inch (1.5 cm) cubes.
Peel, wash, drain, and dice all the vegetables for the braising stock.
Make a bouquet garni out of the thyme, the half bay leaf, and the parsley stems.
Heat the bacon cubes in a pot to melt the fat. Add all the vegetables, and sweat until slightly browned. Add the crushed, unpeeled garlic cloves and the bouquet garni.
Moisten with red wine, and reduce until almost dry. Moisten with the veal stock, add the peppercorns, and let cook slowly on the edge of the range for 1 1/2 hours at a low simmer.
Remove the pot from the heat, infuse for 15 minutes, and strain through a chinois lined with cheesecloth. Be sure not to press down on the solids.
Step 2: Cooking
Trim the nerves from the steak, and season with fleur de sel. Heat some olive oil in a pot large enough to hold the entire steak. Sear all the sides of the steak to form a nice crust. Place on a stainless steel cooling rack and cool immediately.
Place the seared steak in a sous-vide bag with all of the cooled braising stock. Seal the bag by plunging it into a receptacle filled with boiling water. Remove the bag immediately and cool it in ice water.
Cook the steak in the bag at 140°F (59°C) for 72 hours.
Once cooked, remove the bag from the heat and chill immediately in ice water.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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