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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 đánh giá
chuẩn bị 20 phút
Toàn bộ 7h 25 phút
4 portions
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Nguyên liệu

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

Độ khó

dễ

Dinh dưỡng trên 1 portion

Natri 695.6 mg
Chất đạm 50.1 g
Calo 3018.1 kJ / 718.6 kcal
Chất béo 39.3 g
Chất xơ 15.5 g
Chất béo bão hòa 18.3 g
Carbohydrate 34.8 g

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Cũng đặc trưng trong

Mark Southon 10 Công thức
Úc và New Zealand

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