Recipe:
Buffalo or Grass Fed Bourginionne with Cauliflower Puree
Mise’ En Plac’
8 oz. Beef or Buffalo cubes
2 Medium Red Onion; Diagonally Cut
1 Head of Cauliflower
Beef Broth
Cauliflower Puree
Julienne Carrots
Dry Thyme
Fresh Thyme
Bay Leaves
Technique:
–Dry sear cubed meat and red onions together
–Add 1 cup Beef Broth and 1 Teaspoon Dry Thyme
–Over-boil cauliflower until extremely soft.
–Puree in food processor with ½ teaspoon kosher salt, ½ teaspoon black pepper and a large pinch of nutmeg.
–Place 2 kitchen spoons of cauliflower puree in a bowl. Using a slotted spoon, add 4 oz meat sauce, add some cooking broth and garnish with fresh thyme.
hCG Cooking Episode 18: Maintenance Beef Bourginionne