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Grilled Flank Steak, Cabbage Rolls, Cheesy Mash, Boiled Beef Cabbage Sauce and Beetroot Horseradish

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Grilled Flank Steak, Cabbage Rolls, Cheesy Mash, Boiled Beef Cabbage Sauce and Beetroot Horseradish

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

A gourmet dish from Top Chef Canada Season 2 contestant, chef David Chrystian. Enjoy!

Preparation time: 240 minutes
Cooking time:
Yield: 4

Ingredients

Cabbage Rolls

  • 1 cup basmati rice, cooked
  • 1/4 pound ground beef
  • 1 teaspoon nutmeg, ground
  • 1 teaspoon lemon zest
  • 4 leaves savoy cabbage, blanched in salted boiling water and thick core removed
  • 1 cup tomato sauce
  • salt and pepper

Cheesy Mash

  • 6 Yukon Gold potatoes, peeled
  • 1 cup cream
  • 1/2 cup butter
  • 1 cup mozzarella, grated
  • 1/2 cup Manchego cheese, grated
  • salt

Boiled Beef-Cabbage Sauce

  • 1 tablespoon vegetable oil
  • 1-3 4-pound pieces of oxtail
  • 2 shallots, roughly chopped
  • 1 clove garlic, minced
  • 1 teaspoon mustard seed
  • 1 teaspoon juniper berry
  • 1 teaspoon caraway seeds
  • 1 leaf bay leaf
  • 2 cups red wine
  • 2 litres veal stock
  • 1 cup sauerkraut, roughly chopped
  • salt and pepper

Beetroot Horseradish

  • 1 beet, cooked and puréed in a food processor
  • 1 cup horseradish, grated
  • 1/2 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 leaves gelatin leaves, bloomed
  • 1 apple, peeled and sliced 1/4" thick on a mandolin and place in lemon water

Sour Cream Fritter

  • 1 cup sour cream, placed in a piping bag
  • vegetable oil, for frying
  • 1 cup flour
  • 1 egg
  • 1 cup rye breadcrumbs
  • salt

Flank Steak

  • 1 tablespoon olive oil
  • 4 5 oz. flank steaks
  • salt and pepper

Assembly

  • 1 recipe Cheesy Mash
  • 1 recipe Flank Steak, sliced 1/4" thick
  • 1 recipe Cabbage Rolls
  • 1 recipe Sour Cream Fritter
  • 1 recipe Beetroot Horseradish
  • 1 recipe Cabbage Sauce

Directions

Cabbage Rolls

  1. Preheat oven to 350F.
  2. Place basmati rice, ground beef, nutmeg and lemon zest in a bowl. Season with salt and pepper, mix to combine.
  3. Place equal amounts of rice and beef mixture in centre of cabbage leaves. Roll cabbage leaves to seal.
  4. Place cabbage rolls in a casserole dish, cover with tomato sauce.
  5. Cover dish with parchment paper followed by tin foil, place in oven and cook until tender, approximately 30- 40 minutes.
  6. Remove from oven, keep covered and warm until assembly.

Cheesy Mash

  1. Add potatoes to a pot filled with cold salted water, boil until tender. Approximately 30 minutes. Drain.
  2. Place pot with potatoes over low heat.
  3. While potatoes are hot, add cream and butter to pot, mix to incorporate.
  4. Once butter has melted, add cheeses, season with salt and mix to incorporate.
  5. Set aside until assembly.

Boiled Beef-Cabbage Sauce

  1. Heat oil in a medium pot over medium-high heat.
  2. Season oxtail and place in pot. Sear on all sides until golden, approximately 10 minutes.
  3. Add shallots, garlic, spices and bay leaf. Stir to combine.
  4. Deglaze with red wine and reduce liquid by half, approximately 10 minutes.
  5. Add veal stock and cover. Gently cook over low heat, until ox tail is tender, approximately 4 hours.
  6. Strain liquid into a small pot. Reduce until a sauce consistency, over medium low heat for approximately 30 minutes.
  7. Remove meat from oxtail, shred and place in pot with sauce.
  8. Add sauerkraut to pot, season with salt and pepper stir. Cover and keep warm until assembly.

Beetroot Horseradish

  1. Place pureed beet and grated horseradish in a bowl.
  2. Place apple cider vinegar and worcestershire sauce in a small pot over high heat. Bring to a boil and set aside.
  3. Add bloomed gelatin to vinegar mixture, whisk to combine.
  4. Pour vinegar mixture over pureed beet and horseradish in bowl. Mix and set aside.
  5. Dry apple slices from lemon water. Arrange by layering apples in a long rectangle on plastic wrap.
  6. Spoon beet mixture over apples, roll and form into a log. Set aside to cool before slicing.

Sour Cream Fritter

  1. Pipe sour cream in 2 tablespoon dollops on a baking tray lined with parchment paper. Place in freezer until set. Approximately 30 minutes.
  2. Place oil in a large pot, fill half way and heat to 375F. Line a baking tray with paper towel.
  3. Prepare breading station and place flour, eggs and rye breadcrumbs in separate dishes.
  4. Dredge set sour cream dollops in flour. Shake off excess flour, place in egg. Using a slotted spoon, remove excess egg and dredge in rye breadcrumbs.
  5. Gently place in oil, fry until golden, approximately 3- 5 minutes. Remove, place on paper towel lined tray and season. Repeat with remaining sour cream dollops, set aside until assembly.

Flank Steak

  1. Heat Grill to medium high heat and brush with olive oil.
  2. Season steaks with salt and pepper and place on grill.
  3. Cook steaks until medium-rare, approximately 3 minutes per side.
  4. Remove steaks from grill, place on a cutting board, tent with foil and set aside to rest before slicing.

Assembly

  1. Spoon Cheesy Mash on 1 side of plate. Place sliced Flank Steak over Cheesy Mash.
  2. Place Cabbage Roll beside Cheesy Mash and Flank Steak.
  3. Place 1 Sour Cream Fritter on top of Cabbage Roll.
  4. Place 1 piece of Beetroot Horseradish in front of Cabbage Roll.
  5. Spoon 'Boiled Beef' Cabbage Sauce around plate and serve.

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