Bourguignon Beef Skewer

Name: Bourguignon Beef Skewer
Ingredients: 150 g Carrot; 200 g Onion; 165 g Bacon; 30 g Tomato paste; 150 g Celery; 1500 g Shortrib; 2 g Garlic; 750 g Burgundy; 300 g Demi-glace; 2 g Dried thyme; 6 g Black pepper; 3 Dried bay leaves; Salt to taste; 400 g Floury potatoes; 75 ml Whipped cream; Cream; 35 g Butter; Nutmeg; 140 g Gruyère; 1 units.theelepel Garlic pulp

Creamy potato mousseline with Tomme d’Auvergne and garlic, prepared aligot-style and stirred until smooth and stringy.

Ingredients

150gCarrot

200gOnion

165gBacon

30gTomato paste

150gCelery

1500gShortrib

2gGarlic

750gBurgundy

300gDemi-glace

2gDried thyme

6gBlack pepper

3Dried bay leaves

Salt to taste

400gFloury potatoes

75mlWhipped cream

Cream

35gButter

Nutmeg

140gGruyère

1units.theelepelGarlic pulp

Preparation

Fry the bacon.
Add the carrot, onion, celery, and garlic and sauté lightly.
Add the tomato paste and briefly fry to remove acidity.
Deglaze with wine and let it reduce by about 70%.
Add the stock and herbs, and salt to taste.
Reduce to about 600 grams and strain through a sieve.
Salt the shortribs and sear them briefly.
Divide about 300 grams of shortrib and 80 grams of bourguignon base per vacuum bag.
Cook the shortribs sous-vide for 24 hours at about 58°C.
Strain the cooking liquid and finish with butter for serving as a jus.
Cut the shortribs to the desired size and thread onto a skewer.
Grill them on the barbecue before serving.

Put the potatoes in cold, salted water and boil them for about 20 minutes.
Drain the potatoes, let them steam dry briefly, and press them through a sieve.
Heat the cream with the butter and add the mashed potatoes and one clove of garlic.
Stir the mixture over low heat until smooth.
Add some more cream if the mixture is too stiff.
Gradually add 140 grams of Tomme d'Auvergne and stir until threads hang from the spoon.
Season to taste with pepper and salt.