900g of onion
900g of carrots
200g of ginger
3000 g of red wine (Sangiovese, Tannic Wine)
2000g of water
10 Laurel leaves
3g of pepper
5Kg of Veal Tail
2000g of milk
100g of acacia honey
Put the tail inside a bag with milk and honey, take the bag 99% vacuum sealed and let it rest for 3 hours at 3 ° C.
Now we have to prepare the base for marinating: add the onion, carrots, ginger, water, bay leaf and pepper in a vacuum sealed bag bag, cook to 21 ° C. After this cook it to 93 ° C for 40 minutes, and then cool it to 3 ° C.
Open the bag and pour it into a gastronom adding the wine for 18h at 3 ° C. The tail in this way will undergo the cold marinating process.
After 18h, remove the tail from the marinade and leave it to dry.
The marinade will be filtered and half of the vegetables will be transfered into the pot to be caramelized, after adding 300g of vintage Port “Sea d’ordens” wine, till it evaporates.
The tail instead, after marinating is brought to 220 ° C in the oven for 20 min.
When the various parts are ready, add the tail to the caramelized vegetables and the remaining marinating liquid and cook it at 80 ° C for 5 hours.
Cool everything at 40 ° C.
Remove the meat from the bone and remove the cartilage.
After that, put the meat in a pan and leave it to rest for 12 hours.
THE DEMI GLACE
With the bones advanced by the procedure we weill make the demi glace, taking care to add a bone distillate.
320g of dark chocolate 100%
168g of butter
80g of peanut butter
60 g of inulin
2g of salt
Put the chocolate, butter and peanut butter in a water bath and then add the yolk and salt.
Blend the inulin with the egg white and then whisk it .
Mix everything and pour it into the molds, cooking it at 140 ° C for 20 minutes.
Put the chocolate biscuit in the middle of the plate, place the regenerated tail on top and glaze with the demi glace. T ° C serve at 20 ° C.
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