Beetroot Lyonnaise

AT A GLANCE

  • Serves 4 people

  • 300 ml veal stock
  • 5 beetroot (800gm), peeled
  • 100 ml cabernet sauvignon vinegar
  • 50 gm caster sugar
  • 1 star anise
  • 100 gm butter, coarsely chopped
  • 1 onion, thinly sliced
01   Bring stock to the boil in a saucepan over high heat and cook until reduced by half.
02   Combine beetroot, vinegar, sugar and star anise in a large saucepan, add enough water to just cover and simmer, covered, over medium heat until just cooked (20-25 minutes). Do not overcook. Drain, cool, then thinly slice.
03   Melt butter in a saucepan, add onion and a pinch of sea salt and cook over low heat, stirring occasionally, until onion just starts to brown (10-12 minutes). Add beetroot and stir gently, add reduced veal stock and cook until beetroot is tender (5-6 minutes). Season to taste and serve with barramundi with braised oxtail.

Recipe:

WARREN TURNBULL

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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