12 Hour Braised Beef Cheek, Carrot & Anise Puree | Fine Dining Lovers

Name: 12 Hour Braised Beef Cheek, Carrot & Anise Puree | Fine Dining Lovers
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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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.

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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.

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