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Recipe of Super Quick Homemade Beef on Endive with Ume Gelée Sauce

 ·  ☕ 5 min read  ·  ✍️ Nelle Moss

Beef on Endive with Ume Gelée Sauce

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, beef on endive with ume gelée sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beef on Endive with Ume Gelée Sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Beef on Endive with Ume Gelée Sauce is something which I have loved my whole life.

Great recipe for Beef on Endive with Ume Gelée Sauce. I've been thinking about making gelée at home for a while, and I wanted to try beef with gelée on top. So I came up with this refreshing ume pickled plum gelée. It can be made with gelatin.

To get started with this recipe, we have to first prepare a few ingredients. You can have beef on endive with ume gelée sauce using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Beef on Endive with Ume Gelée Sauce:
  1. Prepare 8 slice Wagyu beef steak
  2. Make ready 8 leaves Endive
  3. Make ready 4 Cherry tomatoes
  4. Get 1 dash Green onions or scallions
  5. Take 1 tbsp Sake
  6. Prepare Umeboshi gelée
  7. Prepare 200 ml ● Water
  8. Take 1 tsp ● Dashi stock granules
  9. Make ready 2 1/2 tbsp ● Dashi soy sauce (optional )
  10. Prepare 2 large Umeboshi
  11. Take 2 grams Powdered kanten

It's better with blanched shabu-shabu meat. Beef scraps can be used and are also delicious. Then blend the ingredients for the pepper sauce (green pepper through caradamon) in a food processor until there are no chunks left. Pour the oil into a pressure cooker, sprinkle the beef with salt & pepper then brown over medium heat.

Steps to make Beef on Endive with Ume Gelée Sauce:
  1. Chop the flesh of the umeboshi, and quarter the cherry tomatoes.
  2. In a small sauce pan, add the ● ingredients and bring to a boil. Turn off the heat and add the umeboshi flesh from Step 1 and the powdered kanten.
  3. Transfer the mixture from Step 2 to a bowl and set the bowl in ice-cold water to thicken.
  4. Once the mixture gets thick, stir with chopsticks.
  5. Drizzle sake on the beef.
  6. Rinse the endive leaves and wipe off the excess water with a paper towel.
  7. Bring some water to a boil in a pot and cook the beef briefly in the boiling water.
  8. Dip the beef into ice cold water, drain in a colander and wipe off the excess water with a paper towel.
  9. Place the cooked beef on the endive leaves.
  10. Top the beef with the umeboshi gelée.
  11. Garnish with green onions and the cherry tomatoes.

Then blend the ingredients for the pepper sauce (green pepper through caradamon) in a food processor until there are no chunks left. Pour the oil into a pressure cooker, sprinkle the beef with salt & pepper then brown over medium heat. Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly. Add cream, garlic, lemon juice, salt and pepper. Arrange meat slices, overlapping in the sauce.

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