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Beef cheeks with vanilla carrot purée and thyme glazed carrots
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Ingredients
Beef cheeks
- 20 g vegetable oil, plus extra for frying
- 4 beef cheeks (approx. 800 g), trimmed
- 180 g brown onion, cut into wedges (1 cm)
- 150 g celery, cut into pieces (2-3 cm)
- 120 g carrot, cut into pieces (2-3 cm)
- 120 g leek, cut into pieces (2-3 cm)
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme, leaves only
- 150 g red wine
- 1 tsp Beef stock paste (see Tips)
- 500 g water
Roast baby onions
- 10 pickling onions, unpeeled, cut into halves
- 1 tbsp vegetable oil
- salt, to season
- 2 sprigs fresh thyme, leaves only
Vanilla carrot purée
- 3 carrots (approx. 250 g), trimmed and cut into pieces (2 cm)
- 50 g unsalted butter
- ½ vanilla bean, seeds scraped and reserved
- 2 pinches salt, to taste
- 2 pinches ground black pepper, to taste
- 150 - 200 g water, to just cover carrots, plus extra if needed
Thyme glazed carrots
- 30 g unsalted butter
- 16 baby carrots, trimmed
- 3 sprigs fresh thyme, leaves only
Brioche croutons
- 2 tbsp unsalted butter
- 50 g brioche, bread, cut into small cubes (5 mm - see Tips)
- salt, to season
- ground black pepper, to season
- fresh thyme, leaves only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 3018.1 kJ / 718.6 kcal
- Protein
- 50.1 g
- Carbohydrates
- 34.8 g
- Fat
- 39.3 g
- Saturated Fat
- 18.3 g
- Fibre
- 15.5 g
- Sodium
- 695.6 mg
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