Charolais beef parsley

Here’s a starter that combines freshness and tradition: Charollais beef parsley, inspired by the famous parsley ham, is eaten cold and reveals all the finesse of an exceptional meat. Each slice is an ode to the terroir, with Burgundian know-how evident in every bite. A true Côte-d’Orienne speciality, this dish embodies 100% Côte-d’Or know-how, combining rustic elegance with authentic taste. It’s a starter that’s sure to win you over at first sight… and melt your palate along Burgundy’s Route des Grands Crus!

©
Philippe Bruchot - CD21 - Foire Internationale & Gastronomique de Dijon - marbled ham 100% Côte-d'Or

Serves 12

Beef chuck

Beef chuck 2.3 kg
Carrots 3
Onions 3
Bouquet garni 1
Celery 1 stick
Butter

Parsley

Gelatine 8 leaves (20g)
Tarragon 1 bunch
Old-fashioned mustard

How do you go about it?

1Paleron (the day before)

Peel and chop the carrots and onions. Cut the chuck into pieces and brown in butter in a large casserole dish. Cover with cold water, then add the vegetables, bouquet garni and celery. Cook for at least
3 hours at a simmer so as not to disturb the stock.
Set aside in the stock.

2Parsleyed (the day before)

Soften the gelatine in cold water. Take 1 litre of the beef stock and add the softened gelatine leaves. Bring the gelled stock to the boil and add the chopped tarragon and mustard.

3Assembly (the day before)

Shred the chuck in a bowl. Place greaseproof paper in the bottom of a terrine dish and add the shredded chuck to the bottom. Press down and pour the jellied stock over the meat. Cover tightly with greaseproof paper. Chill
48 hours in the fridge.

Chef Anthony Bonnardot's tip (Hôtel de la Poste)

Serve the parsley in small cubes as an aperitif, with mustard, gherkins, horseradish, etc.