27 March, 2019

Ingredients (4 people)

  • Beef gizzards
  • 1 kg of beef gizzards
  • 100 ml of olive oil
  • 1 garlic
  • Thyme
  • Bay leaves
  • Rosemary

Beef juice

  • 10 kg of beef bones
  • 2 kg of beef flank
  • 5 l of red wine
  • 1 bottle of cognac
  • 10 carrots
  • 1 bunch of leeks
  • 6 onions
  • 6 tomatoes

Cauliflower puree

  • 1 cauliflower
  • 250 g of liquid cream
  • Salt
  • Pepper

Pickles emulsion

  • 40 g of pickles
  • 50 g of capers
  • 100 ml of water from the pickles
  • 1,5 g of Xanthan
  • 15 g of olive oil



Beef juice

Brown the beef bones and the beef flank skirt in the oven until they are well roasted, then add the vegetables and brown them.

Put everything in a pot and add the red wine and cognac. Let the alcohol evaporate and add the water until it covers and cook it for 8 hours.

Drain it, and once it is cold and rested in the fridge, remove the fat on top.

Beef gizzards

Introduce the gizzards in water and ice and let them drain for at least 2 hours. After this time, put the gizzards in a vacuum bag with a little of thyme, bay leaves and garlic, and a drizzle of olive oil.

Cook it for one hour and a half at 65ÂșC. Then, mark the gizzards and glaze them with the beef juice until they are well lacquered.

Cauliflower puree

Introduce the cauliflower in water and when it starts to boil change the water. Add clear water and let it cook until the cauliflower gets tender.

Once cooked, drain it and crush it in Thermomix for 10 minutes with hot liquid cream. Add salt and pepper and reserve it.

Pickles emulsion

Crush the pickles, capers, water from the pickles, xanthan and olive oil in Thermomix, until obtaining a fine emulsion. Save the emulsion in a squeeze sauce bottle.

Cauliflower couscous

Peel the flower of the cauliflower and pack it in a vacuum bag with sherry vinegar.



Put the cauliflower puree at the bottom of the plate. Above it, place the glazed beef gizzards and some pickles on top of it. Add a little of cauliflower couscous on the plate and cilantro sprouts.

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