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Beef cheeks with vanilla carrot purée and thyme glazed carrots
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
Beef cheeks
- 20 g vegetable oil, plus extra for frying
- 4 beef cheeks (approx. 800 g), trimmed
- 180 g brown onion, cut into wedges (1 cm)
- 150 g celery, cut into pieces (2-3 cm)
- 120 g carrot, cut into pieces (2-3 cm)
- 120 g leek, cut into pieces (2-3 cm)
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme, leaves only
- 150 g red wine
- 1 tsp Beef stock paste (see Tips)
- 500 g water
Roast baby onions
- 10 pickling onions, unpeeled, cut into halves
- 1 tbsp vegetable oil
- salt, to season
- 2 sprigs fresh thyme, leaves only
Vanilla carrot purée
- 3 carrots (approx. 250 g), trimmed and cut into pieces (2 cm)
- 50 g unsalted butter
- ½ vanilla bean, seeds scraped and reserved
- 2 pinches salt, to taste
- 2 pinches ground black pepper, to taste
- 150 - 200 g water, to just cover carrots, plus extra if needed
Thyme glazed carrots
- 30 g unsalted butter
- 16 baby carrots, trimmed
- 3 sprigs fresh thyme, leaves only
Brioche croutons
- 2 tbsp unsalted butter
- 50 g brioche, bread, cut into small cubes (5 mm - see Tips)
- salt, to season
- ground black pepper, to season
- fresh thyme, leaves only, for garnishing
- Inf. nutricional
- por 1 portion
- Calorías
- 3018.1 kJ / 718.6 kcal
- Proteína
- 50.1 g
- Carbohidratos
- 34.8 g
- Grasa
- 39.3 g
- Grasas saturadas
- 18.3 g
- Fibra
- 15.5 g
- Sodio
- 695.6 mg
En las Colecciones
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