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CHUCK, PICKLED BLUEBERRY SAUCE AND ROASTED PUMPKIN

Serves 6 people

This recipe is part of our project Contrasts. For the first dish, Bia wanted to create contrast both in flavour and appearance, by combining the strong flavour of the chuck with the sweetness of the pumpkin and the sourness of the pickled blueberry.

INGREDIENTS

1. SAUCE

500 g blueberry

200 ml apple cider vinegar 

360 g sugar

600 ml water

 

2. CHUCK

1,2 kg chuck

400 ml red wine 

800 ml water

2 carrots

3 onions

4 sprigs of rosemary 

4 sprigs of thyme 

50 g butter

5 garlic cloves

Salt

Black pepper

 

3. PUMPKIN

1 small pumpkin

Salt

Black pepper

Olive oil

METHOD​

1. Wash the blueberries and set aside in a jar.

- In a saucepan, boil the vinegar, sugar and water until the sugar dissolves. Pour it over the blueberries, close the jar and set it in the refrigerator for at least 2 h. 

- After the meat is done, scoop out 2 garlic cloves, 4 tbsp onions and 6 tbsp of the liquid from the baking pan. Mix everything in a blender with the blueberries and 200 ml of the liquid from the pickles. Sieve it.

- In a saucepan over medium heat, cook it until it thickens, stirring occasionally.

2. Preheat the oven to 125º C.

- Cut the meat into 6 equal pieces and season it with salt and black pepper. 

- Over high heat preheat up a frying pan. Drizzle some olive oil, sear the meat on all sides and set aside.

- Peel and roughly chop the onion and carrots. Add them to a baking pan, with the wine, water, 3 peeled garlic cloves, 3 sprigs of rosemary and 3 sprigs of thyme.

- Put a grid over the vegetables in the baking pan. Put the seared meat on the grid. Cover the baking pan with aluminium foil and roast for 5 h.

- Before serving: into a frying pan, over medium heat, melt the butter, add the remaining sprigs of thyme and rosemary and the peeled garlic cloves. After 2 min, add the meat and baste it for 2 more min.

3. Cut the pumpkin into 12 equal pieces and place them in a baking pan lined with baking paper.

- Season with salt, black pepper and drizzle it with olive oil.

- Roast it, along with the meat, for 1,5 h or until soft.

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