//]]> Steps to Prepare Award-winning Beef on Endive with Ume Gelée Sauce | All Time Recipes

02/09/2020 17:33

Steps to Prepare Award-winning Beef on Endive with Ume Gelée Sauce

by Joe McBride

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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, beef on endive with ume gelée sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Beef on Endive with Ume Gelée Sauce is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Beef on Endive with Ume Gelée Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.

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

 

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


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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.

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