Braised beef cheeks
1kg beef cheeks
4 no peppercorn
2no bay leaf
100g carrot
100g onion
75g celery
50g leeks
50g tomato paste
100 ml red vinegar
200ml beef stock
3 cloves garlic
2 sprig rosemary
Salt to taste
Pepper from the mill
-Marinate the beef cheeks overnight with salt, pepper, bay leaf, peppercorn and rosemary.
-Sear the beef cheeks and de glaze with wine.
-Roast the mirepoix(onion, carrot, celery and leeks), garlic with the tomato paste and add to the beef. Season well. Add the stock.
-Braise at 110ºC for 12 hours.
-Adjust consistency of the sauce.
Parsnip puree
200g parsnips
25g butter
50g cream
Salt to taste
-Roast the parsnips with salt at 120ºC for 2 hours.
-Blend it with the rest of the ingredients.
Honey glazed baby carrots
200g baby carrots
20g honey
20g butter
-Wash the carrots well.
-Blanch the carrots.
-Slightly caramelize the honey add butter.
To plate
-Put two spoons of parsnip puree.
-Place the beef cheeks and galze with a reduction of the sauce.
-Carefully place the glazed carrots on top.
-Garnish with baby red veined sorrel.
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