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Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheeks with vanilla carrot purée and thyme glazed carrots
3.9 29 valutazioni
Prep. 20min
Totale 7h 25min
4 portions
Registrati gratis

Ingredienti

Beef cheeks
  • beef cheeks (approx. 800 g), trimmed
    4
  • vegetable oil for frying
  • brown onion cut into wedges (1 cm)
    180 g
  • celery cut into pieces (2-3 cm)
    150 g
  • carrot cut into pieces (2-3 cm)
    120 g
  • leek cut into pieces (2-3 cm)
    120 g
  • fresh thyme leaves only
    2 sprigs
  • garlic cloves crushed
    2
  • red wine
    150 g
  • Beef stock paste (see Tips)
    1 tsp
  • water
    500 g
Roast baby onions
  • pickling onions unpeeled, cut into halves
    10
  • vegetable oil
    1 tbsp
  • salt to season
  • fresh thyme leaves only
    2 sprigs
Vanilla carrot purée
  • carrots (approx. 250 g), trimmed and cut into pieces (2 cm)
    3
  • unsalted butter
    50 g
  • water to just cover carrots, plus extra if needed
    150 - 200 g
  • salt to taste
    2 pinches
  • ground black pepper to taste
    2 pinches
  • vanilla bean seeds scraped and reserved
    ½
Thyme glazed carrots
  • baby carrots trimmed
    16
  • unsalted butter
    30 g
  • fresh thyme leaves only
    3 sprigs
Brioche croutons
  • unsalted butter
    2 tbsp
  • brioche bread, cut into small cubes (5 mm - see Tips)
    50 g
  • salt to season
  • ground black pepper to season
  • fresh thyme leaves only, for garnishing

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 695.6 mg
Proteine 50.1 g
Calorie 3018.1 kJ / 718.6 kcal
Grassi 39.3 g
Fibre 15.5 g
Grassi saturi 18.3 g
Carboidrati 34.8 g

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Presente anche in

Mark Southon 10 ricette
Australia e Nuova Zelanda

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