Veal stew with parsnip, sea fennel and sea cucumber

(Meloso de veal)

2kg beef cheek

2L chicken stock

125ml rancio wine

Oil

Shall

Water

First, bleed the beef cheeks in ice water. Then, soak them in a brine bath (10% salt per liter of water) for 40 minutes. Remove and pat dry. In a saucepan, reduce the aged wine to evaporate the alcohol. Cook the beef cheeks in a vacuum-sealed bag with the reduced wine, stock, and herbs for 16 hours at 80°C (176°F). Once cooked, transfer the liquids to a saucepan and reduce. Separately, shred the meat and place it in terrine molds. Set aside.

(Fake espadrille)

750g calamar

Oil

Shall

Clean the squid, cut the bodies into strips about 2-3cm wide and 5-6cm long, make diagonal marks in both directions on the squid strips and sear them on a griddle with a little oil. Set aside.

(Parsnip and sea fennel puree)

1kg parsnip

50g sea fennel

1cs sal

First, blanch the sea fennel in a saucepan of boiling water and then let it soak in a mixture of rice vinegar, salt, and sugar. Second, boil the parsnips and mash them into a smooth purée. Set aside.

Cut and mark a piece of honey, place on top of the parsnip puree, drizzle with the reduction of its sauce and decorate with a couple of fake sea cucumbers.