{"id":10331,"date":"2019-09-13T12:40:52","date_gmt":"2019-09-13T12:40:52","guid":{"rendered":"http:\/\/jospergrill.com\/?p=10331"},"modified":"2019-09-13T12:40:56","modified_gmt":"2019-09-13T12:40:56","slug":"josper-style-rolled-beef-by-gilles-goujon","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/fr\/josper-style-rolled-beef-by-gilles-goujon\/","title":{"rendered":"Josper-style rolled beef by Gilles Goujon"},"content":{"rendered":"\n

The restaurant L’Auberge du Vieux Puits in Fontjoncouse\n(Aude, France) is hidden in the middle of vineyards. It has three Michelin\nstars since 2010, and it has been declared one of the best tables on the\nplanet.<\/p>\n\n\n\n

Behind his success is a “star”, an\n“artist”, as he is known in the area, thanks to the fact that the\ntown has been saved by his talent – or has it been the other way around?<\/p>\n\n\n\n

The area provides Chef Gilles Goujon with the land and\nseasonal products that serve as an inexhaustible source of inspiration for the\nChef, and as such, his creations are “a ray of light on a dish that leads\nto spring in autumn.”<\/p>\n\n\n\n

He does confess that, if you do what you have to do with the\nproduct, it will thank you. As much or more than the sellers of the stalls of\nthe local markets that provide him with the treasures that will make up the\nmenu dishes of the three Michelin-star restaurant. No wonder Gilles Goujon keeps\nthe best crops.<\/p>\n\n\n\n

\"Three<\/figure>\n\n\n\n

For the dish that we discover today, we will not deepen into\nthe rolled beef. Meat lovers, and Chef Gilles Goujon in particular, already\nknow that Josper offers the perfect tool so that the temperature is perfectly\ndistributed over the product, and in this case the surface of the meat is\ntender and moist, keeping its pink color when cut.<\/p>\n\n\n\n

Today we are going to know a little more in depth a cooking\ntechnique very used in France that, apart from being very easy to make at home,\ngives any dish a soft and crunchy touch: cooking with salt crust.<\/p>\n\n\n\n

Onion in salt crust<\/strong><\/h2>\n\n\n\n

Cooking with salt crust is a very simple culinary technique\nthat allows you to create exquisite dishes.<\/p>\n\n\n\n

At the same time that it makes the aromas be conserved and\nconcentrated, the texture is infinitely more tender and tastier.<\/p>\n\n\n\n

In this case, to accompany the rolled beef dish, the onion\nis cooked in a salt crust. The best thing is that it can be any type of onion.<\/p>\n\n\n\n

\"onion<\/figure>\n\n\n\n

Of course, the use of sea salt is highly recommended (in\nthis case, from the salt of Gu\u00e9rande, a natural sea salt from the Atlantic\ncoast of France) and, for the more daring, it is advisable to add other\ncondiments such as herbs to the mixture (oregano, thyme …), spices, pepper…\nso that the crust has even more flavor.<\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

  • Onions<\/li>
  • Flour<\/li>
  • Water<\/li>
  • Sea salt<\/li><\/ul>\n\n\n\n

    Preparation:<\/p>\n\n\n\n

    • Mix the flour, water and salt until you get a firm paste.<\/li>
    • Place the whole onions (without cutting the ends) in the salt crust.<\/li>
    • Bake in a preheated oven tray at 180 \u00b0 C (350 \u00b0 F) for 45-90 minutes (depending on the size of the onions).<\/li>
    • Take onions out and let cool.<\/li><\/ul>\n\n\n\n

      Cut:<\/p>\n\n\n\n

      \"cutting<\/figure>\n\n\n\n

      Cut the “base” of the onion.<\/p>\n\n\n\n

      \"cut<\/figure>\n\n\n\n

      With the help of a spoon, gently remove the onion.<\/p>\n\n\n\n

      \"remove<\/figure>\n\n\n\n

      Remove the first layer of the onion (which is too salty to eat)\nand cut the onion to taste.<\/p>\n\n\n\n

      By clicking on the following link, you can see the video\nthat illustrates the recipe of Gilles Goujon’s rolled beef:<\/p>\n\n\n\n

      \n