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Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheeks with vanilla carrot purée and thyme glazed carrots
3.9 29 Bewertungen
Zubereitung 20 Min
Gesamt 7 Std. 25 Min
4 portions
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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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 695.6 mg
Eiweiß 50.1 g
Brennwert 3018.1 kJ / 718.6 kcal
Fett 39.3 g
Ballaststoffe 15.5 g
gesättigte Fettsäuren 18.3 g
Kohlenhydrate 34.8 g

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Auch enthalten in

Mark Southon 10 Rezepte
Australien und Neuseeland

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