Beef Cheek
Braised beef cheek with parsnip puree, broccolini, and jus.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Braised meats, in general, have a long and global history, originating as a method to tenderize tougher cuts of meat over low heat for extended periods. Beef cheeks, specifically, were traditionally considered a less desirable cut, but braising transformed them into a delicacy. Parsnip puree reflects modern culinary influences adding creamy sweetness. Broccolini adds a touch of freshness and the jus, a concentrated sauce, adds richness and depth. The combination represents a blend of classical and contemporary techniques.
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Beef cheeks, once a humble cut, have gained popularity in contemporary fine dining and gastropubs. This dish often symbolizes comfort and indulgence, showcasing culinary skill in transforming a tougher cut into a tender and flavorful experience.
Comfort Food Elevated
Braised beef cheeks often evoke a sense of comforting, home-style cooking, but the addition of parsnip puree, broccolini, and a refined jus elevates the dish to a sophisticated level.
Showcasing Technique
The dish highlights the chef's expertise in braising, sauce making, and vegetable preparation, demonstrating a command of culinary fundamentals.
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Rich, savory, and slightly sweet, with earthy undertones and a hint of bitterness.
The beef cheek itself provides a deeply savory, almost umami flavor, enhanced by the long braising process. The parsnip puree offers a sweet and earthy counterpoint, creating balance. Broccolini contributes a fresh, slightly bitter note. The jus, made from the braising liquid, concentrates the beef's flavor, adding further depth and richness.
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Low and Slow Braising
Braise the beef cheeks at a low temperature (around 300°F/150°C) for a long period (3-4 hours or until fork-tender) to allow the collagen to break down and the meat to become incredibly tender.
Rich Jus Creation
After braising, strain the braising liquid and reduce it over medium heat until it thickens into a rich, glossy jus. Skim off any excess fat during the reduction process.
Parsnip Puree Perfection
Roast the parsnips before pureeing for a more intense, concentrated flavor. Add a touch of cream or butter for added richness and smoothness.
Broccolini Brightness
Blanch or roast the broccolini until tender-crisp to preserve its color and texture. Avoid overcooking, as it can become mushy.
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