HANOS catering wholesale
Become a customer
Foodxperience

Three preparations of Joviander beef tail

Three preparations of Joviander beef tail served with summer vegetables, polenta bonbon, crispy polenta, pumpkin cream, and veal jus.

This recipe was created by Alfred van Dijk, chef and owner of Het Oude Dykhuys and member of Culinary Team The Netherlands. This recipe is for 10 people.

 

The 'peeseind' is a surprisingly beautiful technical cut. It is attached to the Achilles tendon, just at the top of the hind foot. It is recognizable by the thick tendon at the end. It is a lean piece of meat with quite a bit of connective tissue. Very suitable for roast beef or a blanquette de veau. Or remove the 'harinkje' and make a beautiful roulade. Prepare this sous-vide at 62˚C. If the 'peeseind' is split, we get a 'merlot steak', a very tasty steak.

Ingredients

1.7000000000000002kgJoviander veal peeseind

550gJoviander veal peeseind trimmed
Pepper
Salt
potato crumble
pistachio crumble

550gJoviander veal peeseind center cut
400gWater
20gColorozo salt
50gButter
4Veal jus
70gbeer
1units.itemssprig of rosemary
100gfarce of veal, mushrooms, and chives
2units.itemspointed cabbage leaves
Pepper
Salt

400gJoviander veal peeseind
100gButter
2.5veal jus from the preparation of peeseind with farce
0.5Water
Pepper
Salt
2units.itemsslices of grilled butternut squash

braising liquid from the preparation of peeseind with farce
Butter

Green asparagus
Green peas
Carrot
turnip
Bimi
shimeji mushrooms
Chicken stock
Butter

70gPolenta (cornmeal)
16gTarragon
Rosemary leaves
4gSalt
170gMilk
170gCream

20gPolenta (cornmeal)
Water
Parmesan cheese
Sesame seeds

150gPumpkin
15gagave syrup
Curry
20gButter
5gVinegar
20gWater
Pepper
Salt

Preparation

  1. Cut open the beef shank and divide it into the part with the tendon and the parts that are free of tendons.

  1. From a tendon-free part, cut two nice rolls of 4 centimeters in diameter.
  2. Sprinkle the rolls with salt and pepper and wrap in cling film, then bring to room temperature.
  3. Cook these rolls in the oven at 60°C until a core temperature of 53°C is reached.
  4. Cool down to later sear all around and reheat in the oven.
  5. Slice the beef shank and serve under potato crumble and pistachio crumble.

  1. Clean the center piece of the beef shank thoroughly and preferably brine for two days in a bath of water and colorozo salt. 

  1. Cut the meat into small pieces and sweat in the butter.
  2. Deglaze with the veal jus and water and cook under pressure in the pressure cooker for 75 minutes without letting the liquid evaporate.
  3. Open the pressure cooker, loosen the meat, and check the seasoning.
  4. Serve the stew between two slices of grilled butternut squash.

  1. Take the braising liquid from the beef shank and let it reduce slowly.
  2. Then swirl a few knobs of butter through the pan to give the sauce a shine and to finish it.

  1. Clean the vegetables and prepare as desired.
  2. Heat the vegetables in a little chicken stock and a knob of butter.

  1. Put all the ingredients in the thermoblender and blend to boiling point for 12 minutes.
  2. Then pour into a sphere bonbon mold and freeze.
  3. Once the polenta is frozen, unmold to reheat later in the oven.

  1. Put the polenta in a pan and stir with a little water until it forms a paste. Place on the heat and cook, stirring constantly. When the mixture starts to dry out, add a little more water. It should remain a bit thin. Remove from the heat after the mixture has cooked for two minutes.
  2. Mix grated Parmesan cheese with the polenta and stir until smooth.
  3. Add the sesame seeds to the polenta.
  4. Spread out on a baking mat and then dry in the oven at 110°C until crispy.
  5. Remove from the oven, let cool, break into pieces, and serve on the polenta bonbon. 

  1. Cut the pumpkin into pieces.
  2. Put the butter in a suitable saucepan and melt together with the curry powder.
  3. Add the pumpkin and let it sweat without coloring.
  4. Deglaze with water, vinegar, and agave syrup.
  5. Let it cook gently and allow some of the liquid to evaporate.
  6. Blend until smooth in the thermoblender.
  7. Season with pepper and salt, and put in a piping bag or squeeze bottle.