Chopped tender beef with smoked beetroot purée
LOCANDA SAN LORENZO – Puos D’Alpago (province of Belluno)
Chef Renzo Dal Farra
Ingredients (serves 4)
- 240g shoulder of lean tender beef
- 200g beetroot
- 10g broccoli flowers
- 20g rice vinegar
- Extra virgin olive oil as required
- Coarse sea salt (Sale di Cervia where available) as required
- White pepper as required
- 10g Saba (cooked grape juice syrup)
Wash the beetroot, place them on a sheet of aluminium foil, add salt and pepper, fold into a parcel and then cook in the oven at 180° for about 45 minutes until the outer skin is roasted, giving the cooked vegetables their smoked flavour. Once cooking is done, open the parcel and blend the beetroot into a smooth, shiny purée. Pass the resulting purée through a fine sieve to eliminate lumps, season with oil, salt and pepper and a few drops of rice vinegar.
Finely dice the tender shoulder of beef with a knife and season with oil, salt and pepper, rice vinegar and the grape syrup, mixing gently.
Plate the dish, smearing the smoked beetroot purée across the plate, placing the chopped beef in the centre and dotting a few beetroot petals dressed with vinegar and salt around the outside along with a few spicy broccoli flowers. Finish the dish with a drizzle of extra virgin olive oil and drops of grape syrup.