Beef on Endive with Ume Gelée Sauce
Beef on Endive with Ume Gelée Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, beef on endive with ume gelée sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

Beef on Endive with Ume Gelée Sauce is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Beef on Endive with Ume Gelée Sauce is something that I’ve loved my entire life. They are nice and they look wonderful.

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

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

Instructions 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.

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. Pour remaining sauce over the top. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic.

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