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Ингредиенты
- 4 lrg beef, cheeks, halved
- 3 c. Pelee Island Merlot red wine
- 1/2 c. diced carrot
- 1/2 c. onion
- 1/2 c. diced white leek
- 3 clv garlic, smashed
- 2 x thyme, sprigs
- 2 x bay leaf
- 8 x juniper berries
- 1 tsp crushed peppercorns flour, for dusting
- 2 c. veal stock
- 8 lrg bacon, lardons
- 8 x cloves roasted garlic butcher's twine
- 2 Tbsp. cool butter chives
Инструкции
- Preheat oven to 350 degrees Fahrenheit.
- Trim any exterior gristle off the cheeks. Don't trim the silver skin, that runs through the middle. (This will cook tender.)
- Place the clean cheeks in a container and add in the vegetables, herbs, spices and red wine. Cover and chill for 12 to 24 hrs.
- Remove the cheeks from the marinade and set aside. Strain the vegetables and spices from the wine. Place the wine in a small saucepan and quickly bring it to a boil. Remove it from the heat and strain it through a fine strainer.
- With a boning knife, puncture 3 holes in the side of each portion of the cheek. Place 2 lardons and 1 garlic clove into each cheek Tie each cheek with butchers twine, "parcel style". Season the cheeks liberally with salt and pepper, and then lightly dust them with flour.
- Bring a large casserole to medium-high heat. Add in 4 Tbsp. of extra virgin olive oil. Then add in the cheeks. Brown for 3 min per side. When golden, remove and reduce heat to medium, then add in the marinated vegetables and spices. Brown lightly for 2 to 3 min. Add in the strained red wine to the vegetables, deglazing all caramelized residue off the bottom of the pot. Reduce by a half and add in the cheek parcels. At this point, add in the veal stock, bring to a boil, then lower heat to a simmer, and check the seasoning.
- Place the dough seal on the inside of the casserole lid. Then place the lid on the casserole and check to make sure you have a good seal. Place cheeks in a pre-heated oven and braise for 3 hrs.
- Let the cheeks cold in the liquid. When cold, remove them. Strain the braising liquid from the vegetables, spices and herbs. Transfer to a small pot. Place cheeks into the strained liquid and bring to a simmer. Cheeks should be very soft and tender. Remove the cheeks from the pot to a plate. With scissors, carefully remove the twine.
- While the "sauce" is simmering, add in 2 Tbsp. of cool sweet butter and check the seasoning. Finish with 1 Tbsp. of chopped chives.
- Place each cheek in the centre of a potato, apple, and celeriac mash. Drizzle the sauce around and a little on top. Finish the dish with freshly grated horseradish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 242 | 80% |
| Total Fat 26.83g | 34% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 889mg | 37% |
| Potassium 296mg | 8% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.67g | 1% |
| Protein 8.84g | 14% |
