Bouillon de boeuf séché


 Beef consommé

  • Oxtail: 1kg
  • Gite : 1kg
  • Chuck steak: 1kg
  • Carrot: 3 pcs
  • Onion: 2 pcs
  • Leek: 2 pieces
  • Celery: 2 branches
  • Ginger: 1 pce
  • Galangal : 1 piece
  • Lemongrass: 1 pe
  • Thyme: pm
  • Garlic :1 head
  • Black pepper: pm
  • Lime :1pcs
  • Dry green pepper

Ravioli

  • Flour: 400gr
  • Egg yolk: 300gr
  • White vinegar: 30gr
  • Salt: 5gr
  • White truffle oil: 100gr
  • Parmesan 100gr
  • Whole-grain mustard: 60gr

Finishing

  • White Truffle: 1 piece
  • Lime :1pcs
  • Beef Jerky: pm
  • Smoked Salt: pm
  • Truffle oil :p m
  • Green cardamom:1gr
  • Cloves:1gr
  • Pepper: 1gr
  • Coriander seed : 1gr
  • Long pepper: 1gr

Beef Consommé

Cut the oxtail, the heel, the chuck, cutthe large pieces, put them in circles, add water to the top and bring to the boil. Skim and add the aromatic garnish. Cook overnight. Strain and degrease. Just before serving, adjust the seasoning by infusing lime zest, ginger and green pepper.

Ravioli stuffing

Remove the beef from the consommé and shred it. Cut the filling into brunoise, season with the truffle trimmings, wholegrain mustard and parmesan. Adjust the seasoning.

Ravioli

Make a ravioli dough, let it rest for 1 hour. Roll out the ravioli dough, cutinto squares of 2cm by 2cm, stuff and fold over like flat tortellini. Reserve.

Finishing

When ready to serve, cook the ravioli in the beef consommé, finish them in a glaze with chopped truffle. Infuse the broth with the vegetable trimmings. At the end, add the spirulina, lime zest, smoked fleur de sel, dried beef and truffle oil.

Your dried beef broth is ready.

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