Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheeks with vanilla carrot purée and thyme glazed carrots

3.9 29 değerlendirme

Hazırlık 20 dk

Toplam 7sa 25 dk

4 portions

Malzemeler

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

Zorluk

kolay

Besin Değeri şuna göre 1 portion

Sodyum 695.6 mg

Protein 50.1 g

Kalori 3018.1 kJ / 718.6 kcal

Yağ 39.3 g

Lif 15.5 g

Doymuş Yağ 18.3 g

Karbonhidrat 34.8 g

Gördüklerinizi beğendiniz mi?

Bu tarif ve 100 000'den fazla tarif sizi bekliyor!

30 günlük ücretsiz denememize kaydolun ve Cookidoo® dünyasını keşfedin. Hiçbir koşul yok.

Ücretsiz kaydol Daha fazla bilgi

Ayrıca öne çıkanlar

Mark Southon 10 Tarif
Avustralya ve Yeni Zelanda

Bunları da beğenebilirsiniz...

Hollandaise

15 dk

Beef cheek Bourguignon

5sa 25 dk

Crumbed cutlets with cauliflower purée (Post-natal)

40 dk

Sous vide kangaroo with rosemary (TM6)

1sa 15 dk

Citrus seafood salad

1sa

Surf and turf with pink peppercorn sauce

45 dk

John Dory with cauliflower couscous and corn purée (Mark Southon)

35 dk

Sous vide kangaroo with rosemary (TM5)

1sa 15 dk

Lamb rack with port sauce and parsnip purée

1sa

Chilli mussels with thyme and tomatoes

40 dk

Diane sauce

20 dk

San choy bau (Matt Sinclair)

30 dk