Dispositivos y accesorios
Beef cheeks with vanilla carrot purée and thyme glazed carrots
Prep. 20min
Total 7h 25min
4 portions
Ingredientes
Beef cheeks
-
beef cheeks (approx. 800 g), trimmed4
-
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 only2 sprigs
-
garlic cloves crushed2
-
red wine150 g
-
Beef stock paste (see Tips)1 tsp
-
water500 g
Roast baby onions
-
pickling onions unpeeled, cut into halves10
-
vegetable oil1 tbsp
-
salt to season
-
fresh thyme leaves only2 sprigs
Vanilla carrot purée
-
carrots (approx. 250 g), trimmed and cut into pieces (2 cm)3
-
unsalted butter50 g
-
water to just cover carrots, plus extra if needed150 - 200 g
-
salt to taste2 pinches
-
ground black pepper to taste2 pinches
-
vanilla bean seeds scraped and reserved½
Thyme glazed carrots
-
baby carrots trimmed16
-
unsalted butter30 g
-
fresh thyme leaves only3 sprigs
Brioche croutons
-
unsalted butter2 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
Dificultad
fácil
Inf. nutricional por 1 portion
Sodio
695.6 mg
Proteína
50.1 g
Calorías
3018.1 kJ /
718.6 kcal
Grasa
39.3 g
Fibra
15.5 g
Grasas saturadas
18.3 g
Carbohidratos
34.8 g
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Mark Southon
10 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda
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