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SALT BEEF WITH CELERIAC REMOULADE
"A remoulade is a mixture of shredded vegetables and mayonnaise. Its flavour marries perfectly with the salt beef."
Serves 4
INGREDIENTS: 0.9kg salted
brisket of beef; chicken stock
to cover
FOR THE REMOULADE: 1 celeriac,
peeled and cut into strips; lemon
juice; 1 Granny Smith apple,
peeled, cored and cut into fine
strips; 15ml freshly grated
horseradish; 30ml Dijon
wholegrain mustard; 15ml English
mustard; 10ml caster sugar;
1/2tsp salt; 1tsp ground white
pepper; 30ml small capers,
chopped; 15ml freshly chopped
tarragon; 75ml rouille
FOR THE SAUCE CHARCUTIERE:
150g shallots, sliced; 25g butter;
500ml white wine; 125ml white
wine vinegar; 500ml chicken
stock; 1l veal stock; 30ml Dijon
mustard; 150g unsalted butter;
30ml shallots, chopped; 15ml
gherkins, cut into fine strips
TO COMPLETE: 9 cooked turned
new potatoes; 9 cooked turned
carrots; fresh chervil to garnish
METHOD
Place the salted brisket of beef in a heavy-based pan and cover with the chicken stock. Bring to the boil, skim, and simmer for about 3 hours.
Blanch the celeriac in boiling water. Drain, refresh...