Coulotte

Level: 3 stars | Serves: 4 | Prep & Cooking Time: 24 Hours

The rump cap does not really lend itself to being pan seared. But a dry-aged coulotte that has been prepared sous vide will melt in your mouth. Michelin- starred chef Harald Derfuß serves it with an onion confit, boulangère potatoes and horseradish garnish that references the classic tafelspitz dish of the same cut.

Coulotte

Ingredients:

• 800g dry-aged rump cap
• 1 spring each of rosemary and thyme
• 30g (2 tbsp) butter
• Oil for frying | Pepper | Salt

Recipe:

1. Cut meat across the grain into four steaks.
2. Season with salt and pepper and mix with herbs and butter
3. Place side-by-side into a large vacuum sealing bag and seal using a vacuum sealer.
4. Sous vide for 24 hours at 54 degrees Celsius (129 degrees Fahrenheit).
5. Remove the meat and pat dry.
6. Heat a little oil in a pan and sear on all sides.

Black Apple Onion Confit

Ingredients:

1. 5 onions | 3 apples
2. 100ml (1/3 cup + 1 tbsp) port
3. 100ml (1/3 cup + 1 tbsp) red wine
4. Oil for frying
5. 1 tsp black food colouring
6. Salt | Pepper | Sugar

Recipe:

1. Peel onions, cut in half, and finely slice.

2. Peel apples, cut in half, remove cores, and cut in thin stripes.

3. Heat oil in a pan, sauté onions for 8 minutes, add apples, season both, cook briefly.

4. Deglaze with port and wine and reduce liquid entirely.

5. Add food colouring and stir well.

Horseradish Jelly

Ingredients:

• 100ml (1/3 cup + 1 tbsp) vegetable stock

• 100ml (1/3 cup + 1 tbsp) apple juice

• 1.2g (2 pinches) agar agar

• 1 tsp prepared horseradish

• 1 tsp freshly grated horseradish

• Salt | Pepper | Sugar

Recipe:

1. Combine vegetable stock and apple juice in a pan.

2. Bring to a boil, reduce to 100ml (1/3 cup).

3. Whisk in agar-agar and simmer for 10 minutes over low heat.

4. Season and add both types of horseradish.

5. Stir well, pass through a sieve, and chill.

6. Once it has set, transfer to a food processor with some liquid (apple juice and vegetable stock) and blend into a smooth jelly.

Boulangère Potatos

Ingredients:

• 1 carrot

• 300g waxy potatoes

• 50g (1/4 cup) celeriac

• 50g (1/4 cup) leeks

• 500ml (2 ¼ cups) beef stock

• Salt | Pepper| Nutmeg

• 2 tbsp parsley, finely chopped

• Oil for frying

Recipe:

1. Finely diced peeled potatoes, carrots, and celeriac.
2. Clean, then slice the leek lengthwise, clean it under cold running water, and chop finely.
3. Heat oil in a pot, add all the vegetables except the leek and sweat.
4. Add leek and stock, bring to a boil, cook until soft.
5. Season with salt and pepper. Add the parsley shortly before serving.