Old cow steak aged 40 days accompanied by carrot and cassava cream

Old cow steak aged 40 days accompanied by carrot and cassava cream

You can make this recipe from our friends at TuBocaAgua in the following way:

Ingredients for 2 people:

  • Old cow steak 40 days of maturation Carnes Campoverde
  • 1 medium yucca, 3 carrots
  • 1/2 onion, 2 plum tomatoes
  • 1 garlic clove
  • 1 dash of chamomile, fried tomato and cream
  • 2 Bay leaves
  • AOVE
  • Coarse and flake salt

Meat preparation:

  1. We take the ribeye out of the fridge 2-3 hours before preparing it so that it warms up, we leave it covered with transparent paper to prevent it from rusting. Before cooking, dry it with absorbent paper.
  2. We will cook our steak on a cast iron griddle and in two phases, in the first we seal the steak over high heat (before cooking it, the griddle must be very hot) to prevent its juices from escaping. Cook it for 3 minutes on each side, remove it from the pan and let it cool until it reaches room temperature. The second phase will be just before eating it, we put the grill over medium heat and depending on the thickness of the ribeye and the particular taste of each one in terms of the point of the meat, we must use the following times: rare 3-4mon on each side and to have them in their point 6-7 min on each side.
  3. We cut the presentation into thick strips, put salt flakes on top and accompany it with our cream.

Preparation of the cream:

  1. Peel and chop the yucca and carrots. We cook them in a pot with a little salt and bay leaves. When they are tender, remove them and keep the cooking broth.
  2. In a frying pan with a base of EVOO, fry the garlic clove and the previously chopped onion. When the onion is poached, add the grated pear tomato. Cook until all the water in the tomato is reduced.
  3. Add the yucca and carrot together with the chamomile. Mix everything well and turn up the heat to reduce the alcohol. Add a glass of the cooking broth and reduce again.
  4. Crush everything and pour it back into the pan. As the cassava is very fibrous we have to work the cream, for this we add a glass of cooking broth, the fried tomato and the tapir. On low heat we will move it continuously until it becomes creamier, if we see that it is necessary we add a little more broth.
  5. Add salt and hot paprika to taste and stir well.