Salad of Slow-cooked Beef with Bitter & Savoury Greens

Name: Salad of Slow-cooked Beef with Bitter & Savoury Greens
Yield: Serves 6 as a starter
Cuisine: French
Ingredients: ⅓ cup finely shredded flat-leaf parsley; 6 cornichons, sliced lengthwise into slivers; 3 handfuls mesclun, washed and spin-dried; 2 tablespoons thyme leaves, lightly chopped; 4-5 truss tomatoes, cut into 15mm pieces; 1 x 750 ml bottle pinot noir or Côtes du Rhône; 2 handfuls dandelion leaves, torn into small pieces, washed and spin-dried; 4 strips scrubbed orange zest, finely chopped; 350 g young thin carrots [not baby ones], peeled; 1 piece pork skin from the back of the loin with a 1 cm layer of fat still attached [large enough to wrap around the beef]; 60 ml Armagnac or cognac; extra virgin olive oil, for cooking; 100 ml extra virgin olive oil; 40 ml reserved cooking liquor; 20 ml Banyuls, or to taste; 1.2 kg aged beef oyster blade, fat trimmed; 6 cloves garlic, any green shoot removed, cut into thin slivers; sea salt and freshly ground black pepper; 1 large bunch thyme; 3 bay leaves

Preparation info

Serves
6
as a starter

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

The culinary term daube refers to flavoursome cuts of beef such as cheek or oyster blade cooked very slowly with herbs, pork skin and a good red wine, all of which add flavour and body to the sauce. Use a heavy-based casserole that accommodates the meat snugly. Serve as a starter before a fish-based main course or double the recipe and serve as a principal dish with a substantial dessert to follow.

Ingredients

Method

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Part of

Winter Salads

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