Orange and lime braised beef with egg yolk-thickened sauce, lime-zest roast carrots and egg noodles
Adam Ragusea · ♥ 18.5K likes · 602.3K views · 9 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5–6 cloves garlic cloves
- 1.36 kg beef chuck roast
Trim the thick bands of intermuscular fat from the chuck roast and cut it into 16 big chunks; they shrink by half or more.
Choosing and trimming the chuck roast
- olive oil
Heat a little olive oil on high in a lidded pan and brown the beef in two batches so water does not collect; keep pieces moving the first couple of minutes to prevent sticking.
- 1 whole onion
Halve, peel and slice the onion into wedges.
- tomato paste
- 475 ml water
When the fond is close to burning, stir in tomato paste and brown it briefly, then add the water and scrape the bottom.
- salt
- pepper
- 1 whole New Mexico chili
Return the beef with its juices. Add the zest and juice of an orange, a couple of pinches of salt, plenty of pepper and a dried New Mexico chili.
Bring to a boil, reduce to a simmer, cover and cook four or five hours until soft.
After about two hours check the water has not evaporated; taste and add the zest and juice of a second orange. Cover and simmer a couple more hours.
- 2 whole orange
When the beef could be pulled apart, simmer uncovered to reduce the sauce a little.
- 454 g carrots
Peel the carrots and slice a centimeter thick on an angle. Toss on a baking sheet with a little oil, pepper and salt.
- 1 whole lime
Zest the lime for the carrots. Lift the beef chunks out of the sauce; remove and discard the chili.
- 2 whole egg yolk
With the heat off and no bubbling, stir in an egg yolk briskly. Heat back to a simmer to thicken; turn off the heat and add a second yolk. Simmer only, never boil, or it goes grainy and the emulsion breaks.
Return the beef gently, coat and reheat; add a little water and fresh thyme.