Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheeks with vanilla carrot purée and thyme glazed carrots

3.9 29 rating

Przygotowanie 20 min

Czas całkowity 7 godz. 25 min

4 portions

Składniki

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

Poziom trudności

łatwy

Wartości odżywcze na 1 portion

Sód 695.6 mg

Białko 50.1 g

Kalorie 3018.1 kJ / 718.6 kcal

Tłuszcz 39.3 g

Błonnik 15.5 g

Tłuszcz nasycony 18.3 g

Węglowodany 34.8 g

Podoba Ci się nasza platforma?

Ten przepis i ponad 100 000 innych potraw czeka na Ciebie!

Zarejestruj się i otrzymaj 30 dni bezpłatnego okresu próbnego, aby odkrywać świat Cookidoo® bez zobowiązań.

Bezpłatna rejestracja Więcej informacji

Dostępny w

Mark Southon 10 Przepisów
Australia i Nowa Zelandia

Może spodoba Ci się również...

Fennel, celery and green apple salad (Thermomix® Cutter, using modes)

Fennel, celery and green apple salad (Thermomix® Cutter, using modes)

15 min

Fish cakes with beurre blanc sauce

Fish cakes with beurre blanc sauce

1 godz.

Rosemary and eschalot gravy

Rosemary and eschalot gravy

30 min

Béarnaise sauce

Béarnaise sauce

20 min

Sous-vide rare beef steak with béarnaise sauce

Sous-vide rare beef steak with béarnaise sauce

2 godz. 20 min

Chinese five spice beef cheeks (Skinnymixers)

Chinese five spice beef cheeks (Skinnymixers)

4 godz. 25 min

Beef cheek Bourguignon

Beef cheek Bourguignon

5 godz. 25 min

Duck breast à l`orange with orange zabaglione

Duck breast à l`orange with orange zabaglione

2 godz. 20 min

Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

5 godz. 15 min

Custard (TM6 - 6-8 portions)

Custard (TM6 - 6-8 portions)

15 min

No fail béchamel

No fail béchamel

15 min

Hollandaise

Hollandaise

15 min