Beef rump terrine with pumpkin purée recipe
Ingredients (4 people)
– 500 g of beef rump
– 1 leek
– 40 g of celery
– ½ garlic clove
– ½ onion
– 1 carrot
– 250 ml of mushrooms flavoured soy sauce
– 40 ml balsamic vinegar of Modena
– Fresh rosemary
– Fresh thyme
– 3 g of agar
– 200 g of butternut pumpkin
– 40 ml of cooking cream
– 8 g of salt
– 4 g of white pepper
– 10 g of butter
-4 g of green cardamom powder
To elaborate the pumpkin purée, peel and cut the pumpkin into cubes. Then, boil it. Once it is well cooked, drain it well and pour it into a blender with all the ingredients of the purée. Mix it until smooth.
To prepare the meat, cut the beef rump into cubes of 3 x 3 cm and flour them. Then, sear them.
Cut all the vegetables setting aside 4 cm of the green end of the leek. Remove the meat from heat and, in the same pot, stir-fry all the vegetables.
Then, add the meat, the soy sauce, the vinegar, the thyme and the rosemary to the pot and cover it with a finger width of water. Simmer gently for 4 hours.
After that, remove the beef rump from the pot and while it is still hot, break it up using the fingers. Following, pour 50 ml of the sauce in a bowl, add the agar and mix it thoroughly.
Once the beef is shattered, place it (still hot) in a mould of 12 x 6 cm, press it in order to remove the air and cover it. Let it cool in the fridge for 3 hours.
Next, ground all the ingredients remaining in the pot and strain it through a fine sieve.
Then, shred the leek previously set aside and fry it in olive oil. Put it on a tray with absorbent paper.
Lastly, remove the beef from the mould and form bars of 4 x 3 cm. Grill them side by side until obtaining a crunchy crust.
In a dish place the pumpkin purée and put the beef bar over it. Then, pour a generous quantity of sauce over it and decorate with the crunchy toasted leek.