Corned Beef with butter and poultry powder
Corned beef, or salt beef in some District nations, is salt-relieved brisket of hamburger. The term comes from the treatment of the meat with enormous grained rock salt, likewise called "corns" of salt. In some cases, sugar and flavors are added to corned meat recipes. Corned meat is highlighted as a fixing in numerous cooking styles.
INGREDIENTS: 4 PERS.
- 900 g of beef
- 100 g of butter
- 2 tablespoons of soy sauce
- 1 tablespoon of balsamic vinegar
- peanut oil
- salt
- pepper
- 1 sprig of rosemary
- 1 sprig of thyme
- 4 cloves of garlic
- 350 g of butter
- 1 bunch of parsley
- 1 teaspoon of dehydrated poultry powder
PREPARATION:
- Caramelized onions : Cut an onion
- Peel and finely slice the Cévennes sweet onions : To slice its vegetables
- Cook them in a steamer with 150 g of butter and two teaspoons of sugar until they caramelize
- The broth
- In a saucepan, make a broth with a cube of poultry, a clove of garlic and finely chopped onions
- Leave to infuse over low heat for 20 minutes
- Strain the broth through a sieve
- Return to the heat and reduce by half
- Add 25 g of butter and two teaspoons of soy lecithin
- Reserve the broth
- The soup
- After caramelizing the Cévennes sweet onions, recover half of the mixture and put it in a blender, adding the liquid cream, salt and pepper
- Once the consistency of a velouté is reached, set aside
- Dressing
- In a soup plate, shape the remaining caramelized onions with a cookie cutter
- Pour the onion velouté all around
- Emulsify the onion stock with a blender
- Collect the foam and pour it over the onions
- Finish by sprinkling the plate with a few green onions previously sliced
Enjoy your meal