Plate Charcuterie with Beef and Dried Figs

Ingredients

• 1 kg trimmed roastbeef
• 3 Tbsp plant oil
• coarsely ground pepper
• Salt
• 2 carrots
• 200 g celery root
• 1 leek stalk
• 1 onion
• 1 tbsp Sunflower oil
• 5 peppercorns
• 1 bay leaf
• 2 juniper berries
• Salt
• 400 g dried figs
• 100 ml White wine
• 8 white gelatin sheets
• Salt
• a pinch of sugar
• 5 tbsp white wine vinegar

Instructions

1. 1.

   Preheat the oven to 150°C fan.

2. 2.

   Wash and pat dry the roastbeef. Heat oil in a non‑stick pan and sear the beef on all sides. Remove, season with coarsely ground pepper and salt. Place on a rack over a fat pan and cook for 45–60 minutes. Use a meat thermometer to check 60°C at the center. Reduce temperature to 80°C and let rest 15 minutes. Cool, slice thinly, roll into roulades and secure with toothpicks.

3. 3.

   Wash, peel and cut carrots and celery root into large pieces. Clean leek, halve, wash well and chop coarsely. Peel and halve onion. Heat oil in a large pot, place halved onion skin side down and brown heavily. Add vegetables, toast briefly, then pour in about 950 ml water. Add peppercorns, bay leaf, juniper berries and salt; simmer for 45 minutes. Slice figs and soak in white wine for half an hour. Soak gelatin sheets in cold water for 10 minutes, then squeeze dry. After cooking, strain broth through a sieve, measure 800 ml and return to pot. Season with salt, sugar and vinegar. Add squeezed gelatin sheets and dissolve in broth. Finally add soaked figs with wine.

4. 4.

   Place four beef roulades on each plate and pour the sauce with figs evenly over them. Cover and refrigerate for at least 6 hours; best overnight.

5. 5.

   Serve the charcuterie with white bread.