TENDON OF BEEF, DRIED CHORICERO PEPPER AND SPICES

INGREDIENTS (to serve 4)
Tendon
600 gr veal tendons
100 gr carrot
200 gr onion
30 gr shallots
100 gr leek (green leaves)
50 gr celery
25 gr clove garlic
1 sprig thyme
1 sprig parsley
1 sage leaf
2 gr rosemary
20 gr tomato concentrate
15 gr ginger
20 gr sunflower oil
0.2 gr mace
0.2 gr white peppercorns
2 juniper berries
0.4 gr coriander seeds
1000 gr ham stock
Sauce: chickpea and oxtail stock
130 gr shin of beef, untrimmed
160 gr oxtail in pieces
10 gr carrots, peeled
15 gr onions, halved
2 gr celery
5 gr leek
130 gr chickpeas soaked overnight (65 gr before soaking)
2 gr sea salt
1 peppercorn
500 gr water
Red pepper juice
275 gr red pepper
Salt
Sugar
Red onion juice
150 gr red onion
Salt
Sugar
Choricero pepper sauce
120 gr chickpea and oxtail stock
40 gr onion juice
80 gr pepper juice
1 clove, crushed
0.1 gr cumin, crushed
0.2 gr sweet pimentón
1 gr choricero pepper, seeded
0.4 gr xanthan gum
PREPARATION:
Tendons: Remove any hair from the tendons. Wash in cold water to remove any blood. Leave to soak, refrigerated, for 12 hours in plenty of iced water. Wash all the vegetables and cut into 1 cm dice. Slice the ginger.
Place the vegetables in a pressure cooker and fry gently in the sunflower oil. Add the ginger, tomato concentrate and fry. Add the tendons and fry, then add the herbs and spices, stir and cover with the stock. Pressure cook for 70 minutes. Remove from the heat and de-pressurise
open and check that the tendons are cooked. Strain and separate the tendons from the stock. Remove any traces of vegetables and spice from the tendons as well as the fat covering them. Leave to cool, and cut into the desired shape
Place the cut tendon meat in a vacuum pack together with the cooking stock and pack at 100%. Cook in the Roner at 83ºC for 50 minutes before serving.
Sauce: Place the shin of beef and oxtail in a large pan with cold water. Bring to the boil, and boil for 3 minutes. Remove from the water and remove any scum from the meat.
Place the meat in a pressure cooker together with the other ingredients. Close, bring to the boil, then simmer for 2 hours. De-pressurise and leave to stand for 30 minutes. Strain through a superbag.

Remove any fat and chill until firm. When cold, remove the impurities that have settled to the bottom. Reserve the stock.
Red pepper juice: Wash and dry the peppers. Sear on a hot griddle on all sides. Place in a vacuum pack with a pinch of salt and another of sugar. Pack at 100% and cook in a steam oven at 100ºC for 5 hours. Leave to stand for 30 minutes at room temperature, then strain through a superbag. Check the salt and sugar, cool and chill.
Red onion juice: Wash the onion, cut in half, and sear on a hot grill on both sides. Place in a vacuum pack with a pinch of salt and another of sugar. Pack at 100% and cook in a steam oven at 100ºC for 5 hours. Leave to stand for 30 minutes, then strain through a superbag. Check the salt and sugar, cool and chill.
Choricero pepper sauce: Place all the ingredients in a pan and blend using a hand blender for 2 minutes. Bring to the boil, then remove from the heat and leave to infuse for 10 minutes. Strain through a superbag and reduce to half. Texturise with xanthan gum. Check the salt, cool then chill.
TO SERVE:
Cook the tendons sous-vide at 83ºC for 50 minutes. Remove from the vacuum pack and strain. Coat the tendon with the choricero pepper sauce.
Paint a line of sauce on the plate and top with the tendon. Add a few drops of sauce to one side.