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MKR S3 Slim BB Desktop Cake

Tender Beef Cheeks

08 October

5

Recipe courtesy of Rox and Spoen

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Ingredients

INGREDIENTS FOR BEEF CHEEKS

12 Beef cheeks, trimmed

250 ml Red wine

750 ml Beef stock

1 Sprig fresh rosemary

2 Onions, roughly chopped

INGREDIENTS FOR BUTTERNUT CONFIT

1 Small butternut, balled with melon baller

80 ml Butter

2 Sprigs of thyme, picked

INGREDIENTS FOR CARROTS

6 Coloured baby carrots

375 ml White wine vinegar 

1 Chilli, de-seeded and finely chopped

125 ml Hot water

INGREDIENTS FOR FOAM

300 g Reduced beef cheek jus

3 g Lechitin

INGREDIENTS FOR FRESH SALAD

125 ml Lemon juice

125 ml Olive oil

5 ml English mustard

Salt to taste

3 Baby fennel bulbs, thinly sliced

5 Radishes, thinly sliced

250 ml Pomegranate seeds

INGREDIENTS FOR KALE

10 Kale leaves

45 ml Coconut oil

60 ml Parmesan, grated

15 ml Salt

2 Cauliflower heads, broken into florets

60 ml Butter

125 ml Fresh cream

Salt and pepper to taste

Instructions

METHOD FOR BEEF CHEEKS

Put the beef cheeks, red wine, stock, rosemary, stock and onions a pressure cooker. Pressure cook for at least 40 min on high until tender. Remove and test tenderness.  Set aside to serve.  Strain the cooking liquid through cheesecloth, add to a pot and let it reduce down.  Adjust the seasoning when 1/3 of the liquid is left.  Set this aside for the foam.

METHOD FOR THE KALE

Pre-heat the oven to 180°C. Wash the kale and de stalk. Roughly chop the leaves smaller to resemble crisp shapes. Place on a baking tray, drizzle with coconut oil, sprinkle with the parmesan and salt.  Bake in the oven for 5 minutes until crispy.  Be careful, as it starts to brown very quickly. 

METHOD FOR THE CAULIFLOWER

Melt the butter in the pan, add the cauliflower florets and fry until brown on both sides.

Add to a food processor and process till smooth, adding the cream slowly as you process, to get the right consistency.  You might not use all the cream. Pass through a sieve to make sure it’s very smooth.  Then adjust the seasoning.

METHOD FOR CARROTS

Clean the baby carrots and thinly slice into rounds with a mandolin.

Combine the pickle ingredients and place the carrots into the liquid, letting it cool down in the liquid.  Let it stand for as long as possible to pickle properly.

METHOD FOR THE FENNEL SALAD

Mix the lemon, olive oil and mustard together.  Adjust seasoning and balance of flavour and set aside for service.

Mandolin the radish & fennel into a bowl and set aside. Before service, add the vinaigrette and pomegranate seeds and mix well.

METHOD FOR BUTTERNUT CONFIT

Skin the butternut and cut enough balls with a melon baller to add 3 balls per plate.  Add to a pot with the butter and thyme.  Over a medium heat let the butternut balls slowly cook in the butter till cooked through but still al dente.  Set aside for service

METHOD FOR THE FOAM

Work on a ratio of 100 g of liquid for 1 g of lecithin.   Heat the jus just before service, add the lecithin and blend with a stick blender to shape the foam.  Do this just before you serve the dish, so the foam can hold.

TO SERVE

Plate the cauliflower puree on the plate.  Top with the beef cheeks (either 1 or 2 dependent on size). Place the butternut confit on the side, surrounding the plate with the carrot pickle and dishing the fresh salad on the side.  Top with 2 shards of kale and top the beef cheek with the foam.