Coffee-braised beef, cauliflower purée with Alfred the Farmer


    Coffee and cardamom dry rub
    1 oz. (30 g) ground espresso coffee
    ¼ cup (60 ml) brown sugar
    1 tsp. (5 ml) cardamom
    ¼ tsp. (1 ml) chili powder
    ¼ tsp. (1 ml) coriander seeds
    ¼ tsp. (1 ml) garlic salt
    ¼ tsp. (1 ml) dried thyme
    ¼ tsp. (1 ml) dried oregano
    ¼ tsp. (1 ml) freshly ground pepper
    ¼ tsp. (1 ml) salt

    Coffee-braised beef
    4 boneless beef palerons, 7 oz. (50 g) each
    1 batch coffee and cardamom dry rub (above)
    1 tbsp. (15 ml) clarified butter
    ½ cup (125 ml) carrot, onion and leek mirepoix*
    4 cups (1 l) veal stock
    1 bouquet garni
    2 cloves garlic
    ¼ cup (60 ml) cold unsalted butter, cubed
    Salt, to taste
    Freshly ground pepper, to taste
    Cauliflower purée with alfred le fermier
    ½ onion, chopped
    2 tbsp. (30 ml) clarified butter
    7 oz. (200 g) cauliflower, chopped
    2 cups (500 ml) milk
    2 cloves garlic, peeled
    ¼ cup (60 ml) butter
    3½ oz. (100 g) Alfred the Farmer cheese, grated
    Salt, to taste
    Freshly ground pepper, to taste

    Pickled onion petals
    2 white onions
    1 cup (250 ml) beet juice**
    ½ cup (125 ml) cider vinegar
    ⅓ cup (80 ml) honey
    Green grape and hazelnut garnish
    ¼ cup (60 ml) green grapes, sliced into rounds
    1 tbsp. (15 ml) toasted hazelnuts (filberts), chopped coarsely
    1 tbsp. (15 ml) grape seed oil

    For decoration cress or watercress, to taste
    *mirepoix: a mix of diced vegetables
    **fresh beet juice: beet juice is found in the natural or vegetarian product section of most grocery stores.


    Coffee and Cardamom Dry Rub
    Mix the ingredients together and grind in a coffee grinder. Pass the mixture through a sieve or strainer. Set aside.
    Coffee-braised Beef
    Coat the beef palerons with the dry rub and refrigerate for about an hour.
    Preheat oven to 180°C (350°F). In an ovenproof pan, sear meat on all sides in 1 tbsp. (15 ml) clarified butter.
    Add the other paleron ingredients, including the veal stock, but not the cubes of cold butter.
    Bake for 2 to 3 hours or until meat is completely tender. Remove from pan. Reduce cooking liquid and add the butter to make a sauce. Season to taste. Keep warm.
    Cauliflower Purée with Alfred Le Fermier
    Caramelize the onion with 2 tbsp. (30 ml) clarified butter. Set aside.
    Cook the cauliflower in milk with the garlic. Simmer for about 15 minutes or until the cauliflower and garlic are tender. Drain.
    Heat the 1/4 cup (60 ml) butter until nut-brown in colour.
    Using a food processor, purée the cauliflower and garlic with the caramelized onion, brown butter and cheese. Season to taste. Keep warm.
    Pickled Onion Petals
    Without peeling them, halve the onions lengthwise and blanch. Cool them in ice water and remove the layers one by one.
    In a saucepan, combine the beet juice, vinegar, cider and honey. Bring to a boil and cook for 5 minutes. Remove from heat.
    Place the onion petals into the still-hot pickling brine. Refrigerate.
    Green Grape and Hazelnut Garnish
    Combine the garnish ingredients. Set aside.
    To serve, heat the beef palerons in the sauce. Make a line of cauliflower purée on the plate. Lay a paleron on top and cover with sauce. For the finishing touch, add the pickled onion petals, garnish and decoration.

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