Recipe below video.
200 grams of premium cut entrecôte
4 medium size cuts of ox tail
2 cloves of garlic
4-5 bay leaves
4-5 slices of dried porcini
1 sweet potato
1/2 celery root
1 celery stalk
1 Ancho chili
Smoked sea salt
Aquavit (or white wine)
Flat bread and propper butter
Roughly chop two onions, 1/4 celery root, carrots, celery stalk and cabbage. Smash a couple of garlic cloves. Add this to the pressure cooker, along with the bay leaves, Ancho chili and the dried porcini. Add 1,5 liters of cold water.
Splash in some soy sauce and kosher salt. Pressure cook under full pressure for 1 hour.
While things are under pressure, prepare the things going in to the soup; vegetables and beef.
Chop rutabaga, sweet potato and celery root into cubes. Sprinkle on olive oil, smoked sea salt, fresh ground pepper and some chili powder. Use separat trays for this prosess, because different veggies have different roasting times. Massage in the spices and roast in oven using the grill function. 250 degrees for approximately 10-15 minutes. You want them crisp on the outside and fluffy on the inside.
Finley chop one onion and caramelise in a pan, using some olive oil, salt and low/medium heat for 15-20 minutes.
Chop the entrecôte into cubes. Sprinkle on some smoked sea salt.
Fry in hot pan using some olive oil.
Release the pressure after one hour and strain the broth.
Plate the dish in a warm bowl. Start with the roasted vegetables, onion and the beef. Add the lovely beef broth and finish with some nice parsley on top. Serve with flat bread and propper butter. Enjoy!