\nChallenge Level: Easy<\/p>\n
Serving Size: 6 people<\/p>\n
Preparation Time: 40 minutes<\/p>\n
Cooking Time: 3 hours 20 minutes<\/p>\n
Total Time: 4 hours<\/p>\n
Explore this recipe for beef chuck confit with a mustard and herb crust\u2014a simple yet unique dish that’s a delight to enjoy.<\/p>\n
\nFor 6 Servings:<\/p>\n
– Beef chuck (1 kg)
\n– Red onion (1)
\n– Garlic (1 clove)
\n– Beef broth (1 liter)
\n– Mustard (1 tbsp)
\n– Tomato paste (1 tbsp)
\n– Butter (60 g)
\n– Bread crumbs (80 g)
\n– Parsley (1 bunch)
\n– Neutral oil (1 tbsp)<\/p>\n
\nCut the beef chuck into large pieces. Heat a skillet over high heat with the neutral oil and sear the meat to achieve a nice color on each side.<\/p>\n
\nTo the skillet, add the garlic sliced into rounds, the parsley stalks finely chopped (save the leaves for the herb crust), and the onion quartered.<\/p>\n
\nAdd enough beef broth to cover the meat, then stir in a tablespoon each of mustard and tomato paste. Cover and let simmer for 3 hours, or until the meat is very tender.<\/p>\n
\nRemove the meat and set it aside. Strain the cooking juices through a fine sieve, then return the liquid to the pot and boil for 5 to 6 minutes to reduce into a rich sauce.<\/p>\n
\nWrap the beef chunks in plastic wrap and chill in the refrigerator for about 15 minutes. Then, still wrapped, cut the meat into neat logs. Remove the plastic wrap and set aside.<\/p>\n
\nTake the reserved parsley leaves and blend them with the softened butter and breadcrumbs to form a smooth paste.<\/p>\n
\nPlace the paste between two sheets of parchment paper and roll out to about 3 mm thick. Freeze for roughly 10 minutes.<\/p>\n
\nCut strips from the herb crust to match the size of the beef logs. Place these on an oven-safe dish and bake for 5 minutes at 350\u00b0F (180\u00b0C).<\/p>\n
\nLay down the sauce on a plate, top with the meat, and serve. This dish pairs wonderfully with a creamy risotto.<\/p>\n\n\n