Discussion in 'Recipes' started by chefzoneau, Jun 21, 2012.

  1. chefzoneau


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    Culinary Instructor
    Braised Beef Cheeks (Joues de Boeuf CONFITES)


    Ingredients Quantity

    500g beef cheeks trimmed 

    2 cloves garlic, smashed 

    2 sprigs fresh thyme  

    300ml dry red wine

    1 bay leaf

    60g onions brunoise

    60g celery brunoise

    60g carrot brunoise

    40g spec cut into 1cm dice and sautéed until crispy

    3 eshallots pealed with root end attached.

    1 tomato diced

    1 whole clove

    Pinch White Pepper 

    1 tsp raw sugar.

    350ml beef stock

    1tbsp unsalted butter 

    1 tbsp vegetable oil

    Step Method

    Skip step one for the purposes of finishing this dish in one day.
    1. Put beef cheeks, garlic, thyme, wine, bay leaf, onion, celery, carrots and clove into a bowl; cover and refrigerate 1–2 days.
    1. Transfer beef cheeks to a plate, reserving marinade. Pat beef cheeks dry and season with salt and pepper. Melt butter add oil in a 5 ltr Dutch oven over medium-high heat. Working in batches, add beef cheeks and cook, turning, until browned, about 8 minutes. Transfer beef cheeks to a plate. 
    1. Heat oven to 160c˚. Add reserved marinade to pot along with beef and chicken stock and boil for 5 minutes remove any scum. Nestle beef cheeks in liquid and cover them with a sheet of parchment paper cut to fit the inside of the pot. 
    2. Cover pot, transfer to oven, and cook, turning beef cheeks at the 1.5 hour mark add the eshallots , cook until tender, about 3-4 hours total.  
    1. Using a slotted spoon, transfer beef cheeks and eshallots to a plate and cover with aluminum foil and place in a warm area. Skim fat from surface of the cooking liquid. Set a fine strainer over a 1-2ltr. Saucepan and strain cooking liquid, discarding solids. Bring to a boil over high heat and reduce until liquid has thickened and coats the back of a spoon, about 5 minutes season if needed set aside.


    Ingredients Quantity

    100g instant polenta

    400ml milk

    500ml chicken stock

    40g grated Parmesan cheese

    50g butter

    Salt and pepper

    Step Method
    1. In a suitable pot bring milk, chicken stock and butter to a very gentle simmer.
    2. Rain in the polenta whilst whisking vigorously and turn down to simmer stir regularly with a wooden spoon for approximately 5 minutes.
    3. After 5 minutes, add cheese. Combine well.
    4. Season to taste and serve with Braised Beef cheeks, braised eshallots and reduced sauce.
    5. Garnish with parsley or chervils sprigs
  2. drago


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    That looks wonderful!