Braised Beef Cheeks
These Braised Beef Cheeks Melt in the Mouth
Brasserie Quartier French Kitchen & Bar inside the St Regis Hotel Al Habtoor City Dubai, shares their recipe for Braised Beef Cheeks with Parsnip Puree.
Braised Beef Cheek
Brasserie Quartier
Ingredients
- FOR THE BEEF CHEEKS:
4 tbsp olive oil
1.5kg beef cheeks, trimmed
1 cup brussels sprouts, steamed
5 garlic cloves, peeled
400ml chicken stock (or water)
500ml cranberry or grape juice
1 tbsp vinegar
2 tbsp tomato paste
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
Salt (to taste)
0.5 tsp black pepper
- FOR THE PARSNIP PUREE:
0.5kg parsnips, peeled and sliced
0.2kg parsnips, diced and sautéed with salt
0.5 cup milk
4 cloves garlic
1 thyme sprig
1 bay leaf
1 stick unsalted butter
1 tbsp olive oil
Salt (to taste)
0.5 tsp fresh parsley
Directions
- Pre-heat oven to 150 degrees. In the meantime, sear the beef cheeks in two table-spoons of oil, over medium heat, until it forms a nice crust. If the pan is not large enough, sear the cheeks in batches.
- Take off the seared beef from the pan and to the leftover oil, add 2 table-spoons more of olive oil and cook the garlic until golden-brown.
- In a separate dish, mix the cranberry or grape juice with 1 tablespoon of vinegar to create a sweet and sour glaze. Add the glaze to the pan and simmer for 5 minutes. Continue to cook on slow heat, while adding chicken stock, tomato paste, bay leaves, thyme and rosemary. Sprinkle with sea salt and pepper.
- Add the seared beef cheeks to the pan and gently coat it in the glaze. Simmer for 5 minutes, then place all ingredients in a baking tray and cover with foil. Place in pre-heated oven for 4.5 hours, or until the meat is tender.
- For the puree, put peeled and sliced parsnips in a pot, season with salt. Pour in milk and cream, add garlic, bay leaves and thyme. Place over medium heat and bring to a simmer. Cook until tender. Pour all ingredients into a food processor with butter and blend until smooth.
- After cooked, place the beef cheeks on a plate. Strain the remaining juice and reduce in a pan for approximately 5 minutes. Drizzle the juice over the cheeks and top with steamed Brussels sprout shells. Smear the plate with parsnip puree topped with sautéed parsnips and fresh parsley.
Information
- Category
- Main Dishes
Image Source: Brasserie Quartier
