Cook The Book: Piedmontese Roast Beef With Pickled Ramp Aïoli Recipe

Name: Cook The Book: Piedmontese Roast Beef With Pickled Ramp Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons grapeseed oil; 2 1/2 pounds beef eye round; Salt; Black pepper; 1 thyme sprig; 1 rosemary sprig; 1 1/2 garlic cloves, crushed; 10 slices focaccia; 4 tablespoons Pickled Ramp Aioli (recipes follow); Small handful arugula; 3 cups sugar; 3 cups water; 2 quarts plus 1 cup rice wine vinegar; 1/2 cup salt; 1/4 teaspoon mustard seeds; 1/4 teaspoon black peppercorns; 1/4 teaspoon fennel seeds; 1/4 teaspoon coriander seeds; 6 cups ramps, trimmed; 1/8 cup white balsamic vinegar; 1 egg yolk; 1 cup grapeseed oil; 1 cup olive oil; 1 1/2 teaspoons salt; 1/4 teaspoon white pepper; 1/2 cup chopped Pickled Ramps

Servings: persons

1 1/2 tablespoons grapeseed oil
2 1/2 pounds beef eye round
Salt
Black pepper
1 thyme sprig
1 rosemary sprig
1 1/2 garlic cloves, crushed
10 slices focaccia
4 tablespoons Pickled Ramp Aioli (recipes follow)
Small handful arugula
3 cups sugar
3 cups water
2 quarts plus 1 cup rice wine vinegar
1/2 cup salt
1/4 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
6 cups ramps, trimmed
1/8 cup white balsamic vinegar
1 egg yolk
1 cup grapeseed oil
1 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 cup chopped Pickled Ramps

1
Mix the sugar, water, vinegar, salt, mustard seeds, peppercorns, fennel, and coriander together in a pot and bring to a boil on the burner. Remove the mixture from the heat, strain, and-when cool-add the ramps. Chill in the refrigerator.
2
Stir the vinegar into the egg yolk and progressively whisk in the grapeseed and olive oils to form a light, mayonnaise-like sauce. Season with salt and white pepper and then fold in the chopped pickled ramps.
3
Preheat the oven to 300u00b0F.
4
Heat the grapeseed oil in a large pan over medium-high heat. Season the beef heavily with salt and pepper, and sear it intensely on all sides to form a crust, being careful not to burn it. Place the beef in a roasting pan with the thyme, rosemary, and garlic, and slow roast for approximately 1 hour. When it's done (it should be a light pink inside), place it on a rack and cool to room temperature before slicing thinly.
5
Toast the focaccia. Layer approximately 5 paper-thin slices of roast beef on each of half of the bread pieces. Spread a tablespoon of the aioli across the meat and top with a pinch of baby arugula lettuce. Cover each with the second piece of toasted bread and enjoy.

2007

kcal

Calories

112

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 1/2 tablespoons grapeseed oil, 2 1/2 pounds beef eye round, Salt, Black pepper, and more.

Yes, Cook The Book: Piedmontese Roast Beef With Pickled Ramp Aïoli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Piedmontese Roast Beef With Pickled Ramp Aïoli

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