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: sea salt and freshly ground black pepper; extra virgin olive oil, for cooking; 6 cloves garlic, any green shoot removed, cut into thin slivers; sea salt and freshly ground black pepper; 1.2 kg aged beef oyster blade, fat trimmed; 3 bay leaves; 4 strips scrubbed orange zest, finely chopped; 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]; 1 large bunch thyme; 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]; 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; 60 ml Armagnac or cognac; ⅓ cup finely shredded flat-leaf parsley; 2 tablespoons thyme leaves, lightly chopped; 4-5 truss tomatoes, cut into 15mm pieces; 6 cornichons, sliced lengthwise into slivers; 3 handfuls mesclun, washed and spin-dried; 2 handfuls dandelion leaves, torn into small pieces, washed and spin-dried; 1 x 750 ml bottle pinot noir or Côtes du Rhône; 350 g young thin carrots [not baby ones], peeled; 20 ml Banyuls, or to taste; 40 ml reserved cooking liquor; 100 ml extra virgin olive oil

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

Oceania
Europe
Australia
France
Main course
Starter
Salad
Mediterranean
Winter
Gluten-free

Ingredients

Method