Recip for beef chuck confit Shitake, yogurt with toasted virgin sesam oil 

Ingredients

4 / 6 people

• • 1.8kg beef chuck
• • 3 carrots
• • 2 red onions
• • 3 bay leaves
• • 3 sprigs of thyme
• • 2 cloves of garlic
• • 1 tsp of 5 berries
• • 70g salted soy sauce
• • 25cl red wine
• • 2.5L veal stock

• • 2 tbsp virgin sesame oil toasted
• 600g Greek yogurt

• • 4 tbsp of golden sesame
• • 500g of Shitake
• • Coriander QS
• • Salt/Pepper QS
• • Butter QS
• • Grape seed oil QS

Preparation

• Preheat your oven to 210°C, fan-assisted. In a large saucepan, with a dash of grapeseed oil, brown each side of your chuck. Remove to a large ovenproof dish with a lid. Add your roughly chopped vegetables to the saucepan: carrots, onion, garlic, bay leaf, thyme and 5-berry pepper. Add a knob of butter and remove the juices from the chuck. Once your vegetables are colored, deglaze with the soy sauce. When boiling, add the red wine. Bring to the boil and pour over the chuck. Cover with the veal stock and bake for 30 minutes. Then lower the oven to 120°C and cook for 4 hours. Once cooked, make a ballotine with cling film to give it a uniform shape and set aside in a cool place. Place the broth in the refrigerator separately.

• Degrease the broth and reduce it by 3/4 to obtain a nice full-bodied juice. Keep warm. Mix the Greek yogurt with the toasted virgin sesame oil, season with salt and pepper. Keep in the refrigerator. Cut the stem off your shiitake mushrooms. Keep cool. Cut your chuck steak into portions and set aside. In a large frying pan, add a dash of grape seed oil and a knob of butter. Over high heat, brown each side of your chuck steak portions. Remove once browned, add a large knob of butter and fry your shiitake mushrooms with a pinch of salt for 5 minutes. Lightly brush the top of each portion with toasted virgin sesame oil and sprinkle with golden sesame seeds. Spread a generous spoonful of yogurt in the middle of the plate, place the chuck steak with the shiitake mushrooms next to it. Add a dash of full-bodied juice and a few sprigs of coriander.