Slow-cooked picanha beef rump cap, brown sauce with red wine and celeriac
Slow-cooked picanha beef rump cap with red wine reduction and creamy celeriac mousse. Perfect for a special dinner.
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Cooking tools:
- Chef's knife
- Cutting board
- Terrine
- Dish
- Pastry brush
- Baking dish
- Oven
- Stove
- Saucepan
- Fine-mesh sieve
- Colander
- Blender
- Spoon
- Plate
Ingredients
- 1 Beef rump cap with its own fat
- 2 garlic cloves
- 1 tablespoon chopped rosemary
- 2 tablespoons red wine
- 4 tablespoons oil
- 1 tablespoon coarse salt
- 1 celeriac
- Milk 50 cl
- Pepper to taste
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