The Catalan TableIngredients
Servings:
6
Meat
Main ingredients and aromatics for the roast beef.
- 1 beef shoulder cutbeef
- salt
- ground black pepper
- 1/2 headgarlic
- 2 onionsonions
- 1 leekleek
- 3 tomatoesripe
- 1 stickcinnamon
- 1 whole peelorange
- oil
- pork lard
- 70% chocolate
- 1 beef stockbeef stock
- rancio wine
Porcini mushrooms and sauce thickener
Optional preparation for thickening and finishing the sauce.
- porcini mushrooms
- cornstarch
- cold porcini soaking water
Pommes rissolées
Pommes rissolées side dish.
- small potatoes
- salt
- ground black pepper
- 1 sprigrosemary
- butter
Nutritional Information
Per serving
Calculated for 6 servings
Calories
420 kcal
Protein
38.2 g
Fat
19.4 g
Carbohydrates
23.1 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparing the meat
Slow roasting of the beef shoulder with the juices and vegetables.
- Leave the layer of fat on the fattier side of the beef shoulder and remove the thinner layer from the other side.
- Tie the cut with cotton string.
- Put oil in a casserole over the heat; preferably use one that can subsequently go in the oven.
- Salt the cut of meat on all four sides and then add ground black pepper; use a somewhat generous amount of both.
- Brown the cut in the hot oil in the casserole, first on the side with the fat layer and then on the other three sides, until well sealed.
- Remove the cut from the casserole and set aside.
- Once the meat has been removed, put the whole head of garlic, the onions cut into thick julienne strips, the sliced leek, the cinnamon stick and the peel of one orange into the casserole, and let them sauté.
- When the vegetables have been sautéing for a while, add the chopped tomato, without skin or seeds, and let it fry until it takes on a dark colour.
- Add two or three squares of 70% chocolate.
- When the sofregit is ready, return the cut of meat to the casserole and add a generous splash of rancio wine.
- Let the alcohol evaporate a little, but not too much.
- Add beef stock until it covers half of the cut.
- Put the casserole in the oven at 80 ºC for 8, 10 or 12 hours, depending on the thickness of the piece.
- Every hour, baste the cut of meat with the juices using a ladle.
- Every two hours, turn the cut of meat.
- After the first 3 hours, try to cover the casserole as tightly as possible by wrapping the top with aluminium foil.
- When the cut is cooked, remove it from the oven.
- Strain the meat cooking juices and return them to the casserole.
- Set the beef shoulder aside, out of the casserole, for the time being.
- Pass the vegetables through a chinois so that the resulting pulp goes into the juices, and set aside.
Finishing the sauce and porcini mushrooms
Finishing and serving the sauce with an optional garnish.
- If using porcini mushrooms, soak them in cold water for 30 minutes.
- If using porcini mushrooms, strain them and reserve the soaking water.
- If using porcini mushrooms, sauté them in a pan with oil and set aside.
- If using cornstarch, dissolve a little in part of the cold porcini soaking water.
- If using cornstarch, transfer this porcini water with the dissolved cornstarch to the casserole with the meat juices.
- Bring the meat juices to a boil so they thicken with the cornstarch.
- When the juices are cold, return the beef shoulder to them.
- The following day, cut individual, rather thick slices of meat and heat them.
- When the meat is hot, add the porcini mushrooms so that they heat through.
Pommes rissolées
Pommes rissolées side dish.
- On the day of serving, prepare the potatoes as an accompaniment.
- Peel the potatoes and cut them into large cubes about 3 or 4 cm thick; round them to form cylinders and, if desired, round off their sharp edges.
- Put the potato cubes in a cold pan with a large piece of butter, salt, pepper and a sprig of rosemary.
- Cover the potatoes with water up to 3/4 of their height.
- Let them boil until the water reaches halfway up the potatoes; then turn them so they cook on the other side.
- Continue boiling until all the water evaporates and the potatoes begin to brown in the residual butter.
- Remove the potatoes from the pan and clean it.
- A little before plating, put the pan over the heat with a little butter and finish browning the potatoes.
- Plate a thick slice of meat with some potatoes and cooking juices with the accompaniment.
Recommendations & Tricks
- It needs 10–12 hours in the oven at 80 ºC.
Original recipe
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