January 26, 2015 by dgarnett2013
Crispy beef salad: The Recipe Wheel by Rosie Ramsden.
Use left over beef from 12 hour beef shin, or any left over beef.
- 1 clove of garlic
- ½ small red onion, very finely sliced
- grated zest and juice of 1 lemon
- 1 tab olive oil
- a knob of unsalted butter
- 200g (or however much you have) braised beef, shredded
- 200g purple sprouting broccoli, trimmed of woody ends
- 200g rocket
- a handful of fresh basil leaves, to serve (optional)
- 1 tab Shaoxing rice wine
- ½ tsp Dijon mustard
- ½ tsp dark brown sugar
- 4 tabs extra virgin olive oil
Finely chop the garlic and mix in a bowl with the red onion. Toss with the lemon zest and juice and set aside for 20 mins to macerate. The acid will turn the onions a bright pink.
Bring a pan of salted water to the boil and add the broccoli. Cook for 3 – 4 mins, until tender. Drain in a colander, then refresh under ice-cold water to stop the cooking. Dry well, then toss with the onion.
Mix together the rice win, Dijon mustard and sugar until dissolved, then add the olive oil and season to taste. Pour in a little lemon juice from the onions (plus more if necessary) to taste, and whisk until the dressing has emulsified.
Heat a pan over a medium heat with the olive oil and the butter. Add the beef and fry for 5 – 10 mins, until begging to crisp and caramelise, scraping up any bits that have stuck to the bottom of the pan.
Toss the rocket in a large bowl with a little of the dressing, then add the broccoli and onions. Top with the crispy beef and drizzle over the rest of the dressing, or to taste.
Season and top with the basil leaves if using.
Beef shin and Vaudeville act, part two.