Source : undejeunerdesoleil.com
Ingredients for 2:
600g beef chuck
100g Pyrenees ewe’s cheese (Ossau-Iraty)
1 small carrot
1 bay leaf
2 small stalks celery
a few leaves sage
salt and peppercorns
2 firm medium eggplants
1 clove garlic
2 anchovy fillets in olive oil
1/2 lemon’s juice
salt and pepper
Prepare the meat the day before. Slice the leek and dice the carrot, onion and celery stalks. Place all in a pot with the meat and bay leaf. Cover with cold water, bring to a boil, allow to simmer very gently for an hour.
Add a pinch coarse salt and a little pepper, simmer another 2 hours at least. Skim the fat from the surface. Add a little extra water if necessary.
Add the sage, cook another hour. The meat must be tender and almost falling apart.
Removethe meat from the pot, allow to cool to room temperature. Remove superficial fat, then wrap tightly in plastic. Refrigerate (1 to 2 days).
Prepare the eggplant caviar. Preheat the oven to 180°C. Cut eggplants in half lengthwise, criss-cross the open surface with a knife’s tip. Rub with garlic, add a little sage, salt, and drizzle with olive oil. Bake half an hour, or until the eggplants’ flesh softens and detaches easily from skin. Blend coarsely with lemon juice, a little olive oil, herbs (10 leaves parsley and 4 mint leaves) and anchovy. Salt and pepper.
Increase oven’s temperature to 200°C. Slice the cold meat to 5cm thick pieces. Place a slice of cheese on the meat, along with a little chopped sage, and grill a few minutes. Serve hot.
Serve with: salad.