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Ketogenic holiday meal: beef stew in red wine with cauliflower cream
This dish has everything we love - it is festive and impressive, it can be prepared in advance and only reheated before serving and most importantly it is exceptionally tasty.
After a meal with the ketogenic chef, Oded Talmore, we knew we had to prepare this dish for the holiday
Tags
meat
cauliflower
Veal cheek
New Year
recipe
Ronit Avidan Sheinfeld
Thursday, September 10, 2020, 8:00 p.m.
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Everything that should be at a holiday meal.
Cheese stew in red wine with cauliflower cream (Photo: Alon Mesika)
When you go down the steep iron stairs to the basement of Chef Oded Talmore's house, you completely forget the sleepy neighborhood of villas above, on one of the Dutch streets of Even Yehuda.
As in Alice's Rabbit Lair everything turns upside down and in the designed urban space, wine begins to pour into the guests around the tables (and will continue all evening).
In the open kitchen Talmore cooks with his sous chef and the dishes come out one after the other, all on the purity of the ketogenic cuisine.
That is, a lot of fat, protein and almost zero carbs.
But if we leave the nutritional values for a moment, it is simply a delicious and enjoyable meal.
Among the dishes we could not stop eating, even when we already thought it was impossible to eat anymore, Talmore served a stew of beef tenderloin with beef stock and red wine over a delicate cauliflower cream.
This dish, it was clear to us, we were happy to serve as a celebratory dinner.
It does not require special skill, but only good raw materials and a lot of cooking time over a small fire.
For another recipe by Oded Talmore
Get ready for the celebration: Ketogenic pizza made from mozzarella dough
To the full article
Chef Oded Talmore cooks in the basement of his house (Photo: Ilanit Turgeman)
A few words about the dish
The quantities per serving are for eight portions.
Assuming this is the only dish in the meal, each diner will receive one portion.
If the meal has additional dishes, such as a holiday meal, each portion must be calculated for at least two diners.
Attached is a recipe for the beef axis in which the slice is cooked.
Do not give up on its preparation and once did it properly.
The preparation of the spindle does not require much work, but mostly cooking time.
The spindle can be stored for up to a week in the refrigerator or frozen and stored for up to a year.
It will be used with you for many other dishes.
This is a great dish to prepare on holidays as it can be prepared several days in advance and only reheated before serving.
Beef cheek in red wine with cauliflower cream
Recipe By: Oded Talmore, Kitogeni Chef
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40 minutes of work
Three hours in total
For advanced
8 diners
Recipes for Rosh Hashanah
fleshy
meat
Beef
Casserole dishes
Recipes to sit
kosher
Beef cheek on cauliflower cream (Photo: Alon Mesika)
Conversion calculator
Ingredients
For cattle axis
3 pounds of bone marrow
1 kg ground beef
3 coarsely chopped onions
8 coarsely chopped carrots
1 bunch of coarsely chopped celery stalks
300 grams of tomato paste
1 tablespoon whole black peppercorns
1 bunch of herbs (bay leaves / thyme / rosemary)
From olive oil or beef fat
For beef cheeks
8 pcs head meat (also called beef cheek)
8 units butcher chain (available at the butcher)
Goose fat (or beef fat / olive oil)
3 large onions, coarsely chopped
8 coarsely chopped carrots
1 bunch of coarsely chopped celery stalks
½ Dry red bottle
2 liters of beef stock
2 cans of mutti tomato paste (or 420 grams of other tomato paste)
3 tablespoons Philadelphia spice mixture
Salt
black pepper
1 lemon
For cauliflower cream
1 large cauliflower disassembled into flowers
200 grams of butter or 250 grams of coconut cream (21 percent fat or more)
Salt to taste
1 lemon
For submission (permission)
Grated horseradish root
To the conversion calculator
Preparation
How to make beef cheek in red wine with cauliflower cream?
1
Start preparing the stock the day before (it is also possible before and keep refrigerated):
Knead the bones well with the tomato paste and place in a preheated oven at 220 degrees for 20 minutes, until you get a tan with burnt edges.
2 At the same time in another pan, flatten the minced meat and roast it until you get a very brown color and a crispy texture.
3 In the largest pot you have burn all the vegetables: carrots, celery and onions with a little beef fat or olive oil.
Add the bones, minced meat, black pepper and herbs, cover with water to the brim and bring to a boil.
Lower heat, partially cover and cook for 12 to 24 hours.
Filter and store in a freezer for up to a year or refrigerated for a week.
4
How to prepare a beef stew:
Take each piece, season with salt and ground black pepper, roll into a roll and close with the butcher's net.
5 Heat a large pot with goose fat and sear the chunks well on all sides.
Set aside.
6 In the same pot with all the leftovers from the roasting of the meat, sear the onion, celery and carrots for about 8-10 minutes.
Add the tomato paste and fry for a few more minutes until the paste loses all the liquid and almost starts to burn.
7 Pour the red wine into the pot and sauté for another 2-3 minutes.
Add the beef stock and bring to a boil.
8 Arrange the cheek pieces nicely in the pot over the vegetables, add water until the meat is covered, season with salt, pepper and Philadelphia spice.
Squeeze in the lemon and bring to a boil again.
9 Partially cover, lower the heat until a gentle bubble is obtained and cook for 3-4 hours, until the meat is completely tender.
Remove the rolls to cool.
Drain the sauce from the vegetables, return it to the pot and reduce by half (about another hour of cooking).
Meanwhile, carefully cut the net from the meat without disassembling the roulade (you can prepare the day before and cut the net the next day after the meat was in the refrigerator, it is easier to keep the roll in shape) and return to the pot.
11
How to make the cauliflower cream:
Cook the cauliflower flowers with a glass of water (it is important not to add more, the water should almost completely evaporate at the end of cooking), 100 grams of butter and coarse salt for about 15-20 minutes or until softened.
If using coconut cream, cook the cauliflower in half a glass of water with half the amount of coconut cream and coarse salt.
12 Grind the cooked cauliflower in a food processor with the lemon juice, a little of the liquid left in the cooking and 100 grams of the remaining butter or the remaining coconut cream, until a smooth texture is obtained. Taste and season with salt as needed.
Can be stored in the refrigerator for up to two days.
13
Serving:
If we have prepared the dish in advance, heat the rolls in the reduced sauce and the cauliflower cream in a small pot.
Place the cauliflower cream on each plate of the cauliflower cream and top with a little of the sauce.
You can scrape over the slice slightly from the return root and serve.
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Volumes
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Weights
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