Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheeks with vanilla carrot purée and thyme glazed carrots

3.9 29 rating

Prep. 20 min

Total 7 h 25 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 695.6 mg

Protein 50.1 g

Calories 3018.1 kJ / 718.6 kcal

Fat 39.3 g

Fibre 15.5 g

Saturated Fat 18.3 g

Carbohydrates 34.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Mark Southon 10 Recipes
Australia and New Zealand

You might also like...

Chicken and port pâté

1h 30min

Spiced poached pears with vanilla cheesecake and gingernut crumb

5h 30min

Sous vide kangaroo with rosemary (TM5)

1h 15min

Ruby kingfish with citrus yoghurt dressing

2h 30min

Mushroom cappuccino

25min

Honey poached pears with chocolate sauce and nut crumble

2h 10min

Panna cotta with rhubarb topping (George Calombaris)

25h 15min

Lamb shanks with risoni and feta

3h 50min

Sous vide chicken ballotine with red capsicum sauce (TM6)

2h 5min

Scallops with pea purée

25min

Nougat glacé with raspberry coulis

24h 25min

Sweet and spicy beef short ribs with polenta

4h 25min