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Beef cheeks with vanilla carrot purée and thyme glazed carrots
TM6

Beef cheeks with vanilla carrot purée and thyme glazed carrots

3.8 (26 ratings)

Ingredients

Beef cheeks

  • 20 g vegetable oil, plus extra for frying
  • 4 beef cheeks (approx. 800 g), trimmed
  • 180 g brown onion, cut into wedges (1 cm)
  • 150 g celery, cut into pieces (2-3 cm)
  • 120 g carrot, cut into pieces (2-3 cm)
  • 120 g leek, cut into pieces (2-3 cm)
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme, leaves only
  • 150 g red wine
  • 1 tsp Beef stock paste (see Tips)
  • 500 g water

Roast baby onions

  • 10 pickling onions, unpeeled, cut into halves
  • 1 tbsp vegetable oil
  • salt, to season
  • 2 sprigs fresh thyme, leaves only

Vanilla carrot purée

  • 3 carrots (approx. 250 g), trimmed and cut into pieces (2 cm)
  • 50 g unsalted butter
  • ½ vanilla bean, seeds scraped and reserved
  • 2 pinches salt, to taste
  • 2 pinches ground black pepper, to taste
  • 150 - 200 g water, to just cover carrots, plus extra if needed

Thyme glazed carrots

  • 30 g unsalted butter
  • 16 baby carrots, trimmed
  • 3 sprigs fresh thyme, leaves only

Brioche croutons

  • 2 tbsp unsalted butter
  • 50 g brioche, bread, cut into small cubes (5 mm - see Tips)
  • salt, to season
  • ground black pepper, to season
  • fresh thyme, leaves only, for garnishing

Nutrition
per 1 portion
Calories
3018.1 kJ / 718.6 kcal
Protein
50.1 g
Carbohydrates
34.8 g
Fat
39.3 g
Saturated fat
18.3 g
Fiber
15.5 g
Sodium
695.6 mg

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