Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheeks with vanilla carrot purée and thyme glazed carrots

3.9 29 beoordelingen

Voorbereiding 20min

Totaal 7u. 25min

4 portions

Ingrediënten

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

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 695.6 mg

Eiwitten 50.1 g

Calorieën 3018.1 kJ / 718.6 kcal

Vetten 39.3 g

Vezels 15.5 g

Verzadigd vet 18.3 g

Koolhydraten 34.8 g

Bevalt het je?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer je voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Mark Southon 10 recepten
Australië en Nieuw-Zeeland

Misschien vind je dit ook leuk...

Sous vide fillet steak with gin and peppercorn sauce

Sous vide fillet steak with gin and peppercorn sauce

2h 20min

Cooking beetroot and corn

Cooking beetroot and corn

40min

Beef cheek Bourguignon

Beef cheek Bourguignon

5h 25min

Caramelised red onion chutney

Caramelised red onion chutney

24h

Champagne poached chicken terrine

Champagne poached chicken terrine

1h 30min

Saffron and cardamom poached pears

Saffron and cardamom poached pears

40min

Panna cotta with rhubarb topping (George Calombaris)

Panna cotta with rhubarb topping (George Calombaris)

25h 15min

Sous vide rare beef steak with béarnaise sauce (TM5)

Sous vide rare beef steak with béarnaise sauce (TM5)

2h 20min

Sous vide salmon with avocado cream (TM6)

Sous vide salmon with avocado cream (TM6)

1h 5min

Five spice duck with mushrooms and Asian greens

Five spice duck with mushrooms and Asian greens

45min

Poached chicken with liquid stock

Poached chicken with liquid stock

25min

Carrot, pumpkin and ginger purée

Carrot, pumpkin and ginger purée

20min