Valentine's Day recipe!Posted on: 08 February 2011 by Rhian Mainwaring
Chef Paul Rankin shares his recipe for Daube of beef with saffron risotto, gremolata and wild mushrooms
Follow this step by step guide from celebrity chef Paul Rankin for the perfect A-list Valentine's Day dinner, if this doesn't impress then nothing will!
600g trimmed ox cheek (cut into 30gmpices roughly)
1 chopped carrot
1 chopped onion
1 bulb garlic
1 pkt pancetta
1 btl red wine (full bodied)
Salt & peppercorns
300ml Beef or veal stock
1 bay leaf
Season the beef in salt, in a hot pan colour the beef and the veg (carrot, onion & garlic) and then place in the casserole dish. Add the sugar to the bottle of red wine and heat in a pan until reduced by half, then pour over the casserole. Add the veal stock and bring to the boil, add herbs, 6 black peppercorns and bay leaf to the casserole, cover with foil and braise in oven at 160˚ C for around 3–3 ½ hours until the meat is tender and melting.
100g Arborio rice
1 litre chicken stock
200mls white wine
2 shallots finely diced
1 garlic clove finely diced
1 knob butter
1 tablps olive oil
Salt & pepper
Firstly make the saffron stock. Add the saffron to the chicken stock and bring to the boil add salt (one teaspoon). Sweat the shallot and garlic in the oil and the butter until soft then add the rice; sweat this for 2 minutes until the grains are coated and slightly transparent. Turn the heat up and add the wine. Reduce the wine down until absorbed by the rice (if not the risotto will taste winey!) turn heat to medium and add stock ladle by ladle stirring all the time until the rice is tender but still holds its shape (should be creamy and starchy, add the butter and parmesan off the heat and stir in to emulsify.
1 garlic clove grated
50g chopped parsley Combine
1 deseeded & diced red chilli
100gms mixed mushrooms
Cook or sauté in butter for 1 min and season
Cook in butter and season salt & pepper
Crisp pancetta under grill or in hot pan
Place cooked spinach on warmed plates, top with the beef daube, place saffron risotto to back of plate and sprinkle gremolata over the meat when sauced, top with wild mushrooms and crispy pancetta and serve immediately.
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