12 Hour Braised Beef Cheek, Carrot & Anise Puree
An exclusive braised beef recipe, prepared and shared by Irish chef Wade Murphy, one of the speakers at 2015 Food on the Edge event in Galway.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Cooking tools:
- Blender
- Fine-mesh sieve
- Butcher's twine
- Baster
- Baking dish
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Refrigerator
- Serving bowl
- Spoon
- Weight
Ingredients
- Beef: 2.5 kg cheek. trimmed of sinew and silverskin
- Carrots: 500 g. peeled and roughly diced
- Onion: 500 g. (Spanish) diced
- Thyme: 25 g
- Garlic: 1 bulb. sliced in half
- Celery: 1 head. roughly chopped
- Leeks: 2. washed and sliced
- Bay: 2 leaves
- Red wine: 600 ml
- Sunflower oil: 50 ml
- Salt
- Black pepper: cracked
- Beef stock: 2 l. or chicken stock
- Carrots: 225 g. peeled and roughly chopped
- Butter: 17 g
- Tarragon: 3 g
- Thyme: 3 g
- Parsley: 2 g. tied together with butcher twine
- Salt: 2 g
- Chicken stock: 85 ml
- Cream: 45 ml
- Lemon juice: 18 ml
- Star anise: 1
- Caster sugar: 13 g
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