Cooking time: 1 hour
For this dish we use a fillet of Aberdeen Angus beef from Ireland. It is important that the meat is well-aged. Trim the beef fillet and wrap the middle piece in foil. (The head as well as the tips of the fillet can be put aside for tartare). We divided the beef fillet into 220-230g portions and lightly bound them so they kept their shape.
Season. (We use a special salt and pepper blend that goes perfectly with aged beef.) Sear on a griddle at 250°C. Cook in the oven at a core temperature of 225°C to 30°C, then leave it in the Holdomat to rest for at least 10 minutes. Cook again in the oven at 180°C to a core temperature of 49°C and let it rest again. Gently pan-fry in butter. The perfect core temperature for serving is 53°C.
Bota de Oloroso Sauce:
Make veal stock using 20 kg veal bones with half a head of celery, one carrot and two onions.
Roast the veal bones in the oven at 230°C for 30-35 minutes. Put the vegetables in a pan together with 40 litres of cold water. Add salt and bring to the boil over a medium heat. Regularly skim off fat and foam from the surface with a ladle. Bring to the boil and simmer for about 1 hour. Add 10 bay leaves, 10 juniper berries and 20 peppercorns.
Then remove from the heat and leave to stand for 2-3 hours. Boil again and then strain with a coarse strainer. The meat stock is called K I. Make a broth from the bones; this is needed as a top up.
Roast 15 kg of cut veal tail at 220°C for 30 minutes and place
in a saucepan with 2.5 kg sliced mushrooms and 2.5 kg sliced shallots. Deglaze twice with a total of 2 bottles of red port and a bottle of Madeira and boil to reduce. Stirring occasionally, reduce until the veal tail is glazed. Now keep a close eye on the veal tail, because when the sugar begins to caramelise it may burn. Now top up with cold K I and broth. Simmer over a medium heat for 3 hours and leave to stand for 2 hours. Strain through a fine sieve and reduce to about 5 litres. This is now our K II.
Sauté 3 kg of small, aged chopped pieces of beef trimmings until they change colour and deglaze with a bottle of Oloroso Sherry, then top up with the cold K II and reduce to about 4 litres for one hour. The clear jus should thicken. Season with salt and pepper. That's our K III
Remove the preserving jars (1550ml) from the steam and wipe dry. Fill each jar with 105 g of Oloroso Sherry Bota Chips, fill with boiling K III and seal. Leave to stand at room temperature for 12 hours. Then store for 4 weeks at 2°C.
Bota de Oloroso Sauce:
Finely slice 5 shallots and cook until transparent. Glaze with a bottle of Oloroso Sherry and reduce to 95%. Add 1 jar of K III and bring to the boil, then leave to stand for 30 minutes. Pass through a fabric sieve, season and, if necessary, thicken with xanthan gum.
Peel the bunched carrots (3 bunches), put the greens in water and cook until tender in salted water. Drain and mix with 3 blocks of butter to an even cream in the warm Thermomix, and season with salt. (This provides around 75 servings)
Salt carrots that are around 4 cm in diameter and 13 cm long and cook sous vide in nut butter. Steam at 90°C for about 30 minutes, then leave to cool at room temperature. Cut into 3 cm pieces and cut out with a 2.5 cm diameter corer. Warm, glaze to taste.
Sweet and sour carrot loops:
Sweet and sour meat stock: 100 ml water, 100 g sugar, 50 ml dry sherry vinegar, 5 g roasted coriander seeds, 3 star anise, lemon and orange zest, stir everything together and bring briefly to the boil. Leave to stand for 1 hour. Then pass it through a fine sieve.
Peel the carrot and slice lengthways to a thickness of 1 mm. Then cut strips 0.8 cm wide and 10 cm long, and place in a 255 ml preserving jar. Then pour over boiling sweet and sour stock to the top and close the jar immediately. For optimal results, the strips should be left for at least 5 days.
Purple carrot slices:
Slice the carrot into coins about 1 mm thick and glaze with oil.
Remove the fine tips and set aside.
Cook pearl onions in salt with their skins on. Bake at 200°C for around 25-35 minutes. Allow to cool slightly and then peel. Put the skin in a pot with flavourless vegetable fat and make “onion oil” with salt. Marinate the pearl onions in it for at least three days. Then halve and fry on the cut surface.
Sweet and sour onion:
Peel the onion and trim it top and bottom. Halve and then place the cut surface down and cut out bulging segments towards the middle. Blanch these in vinegar water and then place in a preserving jar with hot sweet and sour stock. Again, this should be left to stand for 5 days.
Cook couscous in boiling salted water until done, drain and mix evenly in the Thermomix. Then spread thinly on a baking sheet and dry at 85°C for 4 hours. Prepare a hand fryer and fry the dried “sheets” at 210°C. This only takes 1-2 seconds. Then salt.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.