Recipe Pistachio & mustard crusted beef with quince jus : Practical and Delicious

Recipe Pistachio & mustard crusted beef with quince jus : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pistachio & mustard crusted beef with quince jus. You are currently reading Recipe Pistachio & mustard crusted beef with quince jus : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Pistachio & mustard crusted beef with quince jus requires 25m, cook 2h 10m and serve 10. Caution: allergy Contains gluten, peanuts, tree nuts, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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Ingredients:

8 Ingredients

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  215g (1 1/2 cups) pistachio kernels
  
  
  


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  1 cup firmly packed fresh continental parsley leaves, chopped
  
  
  


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  70g (1 cup) coarse sourdough breadcrumbs (made from day-old bread)
  
  
  


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  2 tbsp Dijon mustard
  
  
  


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  2 eggs, lightly whisked
  
  
  


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  2 (about 2.5kg each) beef standing rib roasts (4 cutlets on each), French trimmed
  
  
  


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  750ml (3 cups) Massel chicken style liquid stock
  
  
  


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  2 x 100g ctns quince paste
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Process pistachio, parsley and breadcrumbs in a food processor until coarsely chopped. Add the mustard and egg and process until well combined. Season with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Use kitchen string to tie the beef crossways, in 3 places, between the bones. Place in a large roasting pan. Press the pistachio mixture firmly over the beef to coat.
  
  
  


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  Step 3
  
  
  
  
  Cover the crust loosely with foil. Roast for 10 minutes. Reduce oven temperature to 180ºC. Roast for a further 2 hours for medium or until cooked to your liking. Transfer to a serving platter and cover with foil. Set aside for 5 minutes to rest.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, heat the stock and quince paste in the roasting pan over medium heat, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to medium-low. Simmer for 5-10 minutes or until reduced by half. Season with salt and pepper. Strain sauce through a fine sieve into a jug. Use a spoon or paper towel to remove any excess fat from the surface.
  
  
  


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  Step 5
  
  
  
  
  Serve the beef with the sauce.
  
  
  

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