A Quartet of Beef with Savory Pearl Barley and a Riesling Mustard Sauce

(0)
Servings
Serves 4
Prep Time
30 Minutes
Cook Time

Ingredients

Sweetbreads:
•1 quart water
•5 ounces white wine vinegar
•6 ounces veal sweetbreads
•butter

Oxtail and Veal:
•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

Riesling Mustard Sauce:
•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

Pearl Barley:
•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

Tenderloin of Beef:
•2 tablespoons peanut oil
•4 4-ounce beef tenderloins
•salt and pepper

Instructions

Sweetbreads:
1. Prior to cooking, rinse sweetbreads in cold water for at least 24 hours.
2. Bring the specified water and vinegar to a boil.
3. Briefly blanch sweetbreads in the boiling liquid for approximately 4 to 5 minutes.
4. Strain, and allow to cool.
5. Once cool, peel the thin membrane from sweetbreads.
6. Cut sweetbreads into pieces approximately the size of a marble.
7. Sauté in butter until crispy and golden brown.

Oxtail and Veal:
1. In a large roasting pan, saute carrot, celery, onion and garlic.
2. Place oxtail and veal feet in pan, and cover with chicken stock. Bring to a boil.
3. Add bay leaves and thyme. Simmer for 4 to 5 hours.
4. When oxtail is falling off bone, remove from broth and allow to cool.
5. When cooled, separate meat from bones and reserve.
6. Once gelatinous part of feel feet is tender, remove veal from braising broth and allow to cool.
7. Strain broth and reserve.
8. Pick meat from bones and dice into small 1/4-by-1/4-inch pieces. Reserve.

Riesling Mustard Sauce:
1. In an Oster® Electric Skillet, saute sliced raw shallots in butter until caramelized.
2. Deglaze with Riesling wine.
3. Reduce by two-thirds, then add veal braising broth. Simmer for 15 minutes.
4. Strain through a fine strainer into a saucepan.
5. Finish sauce with sliced roasted shallots, braised veal feet (from previous recipe), chopped savory and Dijon 6. mustard.

Pearl Barley:
1. In an Oster® Electric Skillet, heat olive oil.
2. Add pearl barley and roast slowly for 2 to 3 minutes, stirring continuously and roast slowly for 2 to 3 minutes, stirring continuously.
3. Add celery, leek and shallot. Roast for another 5 minutes, stirring continuously.
4. Add 1 quart of water, and cook slowly until barley is tender. Remove from heat and allow to cool.
5. Bring 1 quart of water containing smoked ham hock and roasted garlic cloves to a boil.
6. Braise collard greens in this broth until tender. Strain.
7. Chop collard greens into medium pieces.

Tenderloin of Beef:
1. In a saute pan, heat peanut oil over a medium-high flame.
2. Season tenderloins with salt and pepper and saute for 5 to 6 minutes, or until medium rare.
3. Remove from pan and allow to rest.

To Serve:
1. Heat pearl barley with shredded braised oxtail, chopped braised collard greens and chopped parsley.
2. Place in the center of each dish.
3. Slice beef tenderloin and layer over barley.
4. Delicately place sauce around barley and spoon a little over beef.
5. Garnish with crispy sweetbreads.

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