Serve this dish with a Monastrell, Viña Al lado de la Casa 2001, a perfumed, complex wine with plenty of character, like everything made by Ramón Castaño.
Low-temperature Shank of Beef, Vanilla and Pumpkin Cream and Minted Peas
Preparation
Season the beef with salt and pepper. Dust with flour and fry. Place in vacuum packs with a little meat juice and cook with a Roner thermostat at 63ºC / 145ºF for 28 hours.
Peel and seed the pumpkin and roast with butter at 150ºC / 300ºF for 95 minutes. Infuse the milk with the vanilla pods. Blend the pumpkin and milk in the Thermomix and season with salt.
Blanch the peas and sauté with a few mint leaves.
Presentation
Start with a base of cream of pumpkin. Top with the beef, add a little sauce and garnish with the peas.
Chef's Remark:
"This is a class recipe in which the shank of beef benefits from low-temperature cooking, remaining juicy and full of its traditional flavor."
Preparation by: Koldo Miranda
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Wine match