A Quartet of Beef with Savory Pearl Barley and a Riesling Mustard Sauce
Serves: 4
Ingredients
- 1/2 tablespoon diced carrot
- 1/2 tablespoon diced celery
- 1/2 tablespoon diced onion
- 2 tablespoons minced garlic
- 2 pieces veal feet
- 10 ounces oxtail, cut into small pieces
- 1 quart chicken stock, cold
- 2 bay leaves
- 1/4 bunch thyme
- 1/4 cup olive oil
- 3/4 cup pearl barley
- 1/4 cup diced celery
- 1/4 cup diced leek
- 1/4 cup diced shallot
- 2 quarts water
- 1 smoked ham hock
- 12 roasted garlic cloves
- 1 bunch collard greens
- 1 teaspoon chopped Italian parsley
- 8 shallots, diced
- 1/2 tablespoon butter
- 1/2 cup Riesling white wine
- 2 cups veal braising broth (from preceding recipe)
- 4 shallots, roasted and sliced
- 3 sprigs savory, finely chopped
- 1 tablespoon Dijon mustard
- 1 quart water
- 5 ounces white wine vinegar
- 6 ounces veal sweetbreads
- butter
- 2 tablespoons peanut oil
- 4 4-ounce beef tenderloins
- salt and pepper
Directions
- In a large roasting pan, saute carrot, celery, onion and garlic.
- Place oxtail and veal feet in pan, and cover with chicken stock. Bring to a boil.
- Add bay leaves and thyme. Simmer for 4 to 5 hours.
- When oxtail is falling off bone, remove from broth and allow to cool.
- When cooled, separate meat from bones and reserve.
- Once gelatinous part of feel feet is tender, remove veal from braising broth and allow to cool.
- Strain broth and reserve.
- Pick meat from bones and dice into small 1/4-by-1/4-inch pieces. Reserve.
- In an Oster® Electric Skillet, heat olive oil.
- Add pearl barley and roast slowly for 2 to 3 minutes, stirring continuously and roast slowly for 2 to 3 minutes, stirring continuously.
- Add celery, leek and shallot. Roast for another 5 minutes, stirring continuously.
- Add 1 quart of water, and cook slowly until barley is tender. Remove from heat and allow to cool.
- Bring 1 quart of water containing smoked ham hock and roasted garlic cloves to a boil.
- Braise collard greens in this broth until tender. Strain.
- Chop collard greens into medium pieces.
- In an Oster® Electric Skillet, saute sliced raw shallots in butter until caramelized.
- Deglaze with Riesling wine.
- Reduce by two-thirds, then add veal braising broth. Simmer for 15 minutes.
- Strain through a fine strainer into a saucepan.
- Finish sauce with sliced roasted shallots, braised veal feet (from previous recipe), chopped savory and Dijon mustard.
- Prior to cooking, rinse sweetbreads in cold water for at least 24 hours.
- Bring the specified water and vinegar to a boil.
- Briefly blanch sweetbreads in the boiling liquid for approximately 4 to 5 minutes.
- Strain, and allow to cool.
- Once cool, peel the thin membrane from sweetbreads.
- Cut sweetbreads into pieces approximately the size of a marble.
- Saute in butter until crispy and golden brown.
- In a saute pan, heat peanut oil over a medium-high flame.
- Season tenderloins with salt and pepper and saute for 5 to 6 minutes, or until medium rare.
- Remove from pan and allow to rest.
- Heat pearl barley with shredded braised oxtail, chopped braised collard greens and chopped parsley.
- Place in the center of each dish.
- Slice beef tenderloin and layer over barley.
- Delicately place sauce around barley and spoon a little over beef.
- Garnish with crispy sweetbreads.
