Chef Paul Liebrandt, Corton, Recipes, Chef's Recipes, Red Cabbage Puree, Red Cabbage Gelee, Rouge, Red Wine, Red Port, Cinnamon, Star Anise, Cardamom, Schezuan Pepper, Thyme Flower, Bay, Garlic, Xanthan Gum, Beef Fat, Gellan LT, Gellan F, Sodium Hexametaphosphate
What
Recipe for Red Cabbage Puree from chef Paul Liebrandt of Corton in New York, NY.
Who
Paul Liebrandt is the executive chef and co-owner of Corton in New York, NY.
Why
Paul uses classic French technique and adds his own contemporary aesthetic style to create award-winning cuisine. He has been honored with two Michelin stars and was named one of Food and Wine’s Best New Chefs.
Red Cabbage Purée
Recipe courtesy of chef Paul Liebrandt
Yield
1 pint
Ingredients
- 1½ lbs / ¾ head red cabbage, chopped
- 1 bottle / 750 ml red wine, to cover cabbage
- 1 cup / 250 g red port, to cover cabbage
- ½ stick cinnamon, toasted
- 10 pcs / 12.5 g star anise
- 20 pods / 5 g cardamom
- 1 teaspoon / 1.25 g schezuan pepper
- 1 teaspoon / 12.5 g thyme flowers
- 1 bay leaf
- 3 cloves garlic
- 2 oz / 62.5 g bacon
- 0.25 g xanthan gum
- 2 tablespoon / 25 g beef fat, smoked
Directions
1) Wrap the the cinnamon, star anise, cardamom, and Schezuan Pepper in cheesecloth and tie into a sachet with some kitchen twine.
2) Combine cabbage, red wine, port, sachet of spices, and herbs in a large bowl. Cover with plastic wrap and marinate in the refrigerator for 48 hours.
3) Remove from the refrigerator and place into a heavy bottom pot.
4) Cover with a cartouche* and simmer over low heat until tender (about 3 to 4 hours).
5) Remove sachet and bacon, discard both, and allow the mixture to cool. Once cooled, reserve 450 g of the braising liquid (for red cabbage gelée).
6) Take the remaining amount of cabbage and liquid and add Xanthan gum and beef fat.
7) Purée together in a high speed blender for approximately 2 minutes, until smooth.
8) Strain the purée through a fine mesh strainer into a bowl that is placed on ice and allow to cool further.
9) Transfer to a plastic container, cover, and refrigerate until ready to use.
Note
Can be prepared in advance and stored in the refrigerator for up to three days.
* A cartouche is a parchment or wax paper lid that is used to slow down the reduction of moisture in cooking and it stops things from coloring too much. Take a square piece of parchment or wax paper slightly larger than your pan. Fold the square in half and in half again. Keep folding the same way so that the tip becomes the center. Hold the tip of the cartouche to the center of the pan, cut off any paper that extends beyond the edge of the pan. Open out to a circle.
Chef Paul Liebrandt | Recipes
January 23, 2013
Recipes
Corton
Tribeca
French
239 West Broadway
New York, NY 10013
T: 212.219.2777 (make a reservation)
Website:
Photo Credits: Evan Sung | Evan Sung | Melissa Hom
Corton - New York, NY
Red Cabbage Gelée
Recipe courtesy of chef Paul Liebrandt
Paul Liebrandt’s Rouge
Photo Credit: Evan Sung
Ingredients
- 2 cups / 450 g braising liquid
- 1 cup / 150 g cabbage, braised
- 0.72 g Gellan LT
- 1.13g Gellan F
- 0.10g Sodium Hexametaphosphate
Directions
1) Pour the purée and cabbage into a heavy bottom pot, whisk to combine, and warm over medium heat until a digital thermometer registers at 90 degrees C (194 degrees F).
2) Add in the Gellans and sodium hexametaphosphate and blend with an immersion blender to fully emulsify.
3) Bring back up to 90 degrees C.
4) Strain mixture through a fine mesh strainer into a sauce gun.
5) Dispense the mixture into a small tray (7” x 5” x 1”).
6) Allow the gelée to set in the tray in a refrigerator for one hour.
7) Once set, cube to 1” x 1”. Cover with plastic wrap and reserve in the refrigerator until ready to use.
Note
Can be prepared in advance and stored in the refrigerator for up to three days.
