Aubrac beef snackbite delights (quality label)
Recipe by Cyril Attrazic

8 fine slices of dry beef or Grison dried meat (to be cut by your butcher), 400 g finely cut beef skirt.

Condiments: 20 g of pickles, 20 g of capers, 20 g snipped grey shallots, 5 cl of olive oil.

Beef jelly: 1 kg of beef trimmings, 1 calf's foot, 30 cl of red wine, 3 onions,1 celery branch, unpeeled garlic cloves, salt and pepper, 3 macis skins (dry nutmeg).

Nutmeg emulsion: 1 soft boiled egg, 10 cl grapeseed oil, dry nutmeg, salt and pepper.

Garnishings: 16 pickles, 16 finely cut slices of grey shallots, 16 small Paris mushrooms, 16 alcaparras (capers).

Progression
Beef jelly in nutmeg: Fry up the beef trimmings in olive oil. Add the snipped onions, unpeeled garlic and celery branch. Cover lightly with red wine and then finish with water up to the meat level. Add the calf's foot and nutmeg and let simmer for 3 hours. Then filter the juice through a tea cloth and re-season. Let sit in the fridge.

Nutmeg emulsion: Whisk the soft boiled egg with grapeseed oil, then season with nutmeg, salt and pepper.

Seasoning and preparation of beef tartar cannellonis: Season the pieces of meat with the condiments, the salt and pepper. On a sheet of paper, lay side by side the slices of dried meet and then put the tartar in the centre. Refold the beef slices onto the tartar and roll them up in cannelloni shapes. Calculate about 4 bites per person.

Presentation and last touches: For each plate, lay out the 4 pieces vertically. Place half a tea spoon of beef jelly on each bite, a pickle, a slice of grey shallot, a small Paris mushroom and a caper. Using a spoon, pour the nutmeg on the side. Finish off with a dash of ground pepper and Guérande sea salt.

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