It’s rare to find Caribbean food in Dubai, but Bartini’s signature beef dish hails from those shores and now it’s bringing it to your kitchen.
• 2 x 220g beef shoulder
• 2 sprigs of fresh rosemary
• 500g beef stock
• Salt and black pepper to taste
• ½ cup red wine (or non-alcoholic substitute)
• 300g carrots and 2 baby carrots
• 160g cream
• 40g cardamom
• Splash of corn oil
1 Pan-fry the beef with the corn oil and butter for four minutes on each side.
2 Add red wine (or substitute) and boil with the beef for 10 minutes.
3 Add beef stock and fresh rosemary, and then cook for four hours on a very low temperature.
4 Steam the baby carrots and peel the remaining carrots, boiling for about 25 minutes to make the puree. Then strain the water and add the cream and cardamoms to the mix.
5 When serving, place the beef on top of the pureed carrot and cover with sauce. Then garnish with the steamed baby carrots and fresh rosemary and sprinkle with some salt and pepper to taste before serving.
Name: Paul Hage
An experienced chef with more than 10 years under his belt, Paul Hage is currently serving up contemporary dishes at the recently relaunched bar and restaurant, Bartini, in the Habtoor Grand Dubai. He is a familiar face at the Habtoor, having been with the hotel since 2005 following a five-year stint with Habtoor properties among the group in his native Lebanon.
To book a table at Bartini, Habtoor Grand Resort & Spa, call 04 399 5000