Braised Beef Cheek with Yellow Mustard Jus, Glazed Baby Carrots and Crispy Kale
Transforming a rustic dish into a modern complementary plating,
Ingredients
Braised Beef Cheeks
-
Beef Cheeks, braised 80 degree Celsius for 12 hours 500.0 g
-
KNORR Demi-Glace Brown Sauce, prepared 100.0 ml
-
Thyme 1.0 g
-
Salt 2.0 g
-
Black Pepper 1.0 g
Truffle Potato Ball
-
Fresh Milk 250.0 ml
-
Cooking Cream 100.0 ml
-
Unsalted Butter 50.0 g
-
Truffle Paste 15.0 g
-
White Truffle Oil 5.0 ml
-
Salt 2.0 g
Glazed Baby Carrots
-
Baby Carrots, washed and boiled 60.0 g
-
Chicken Stock 150.0 ml
-
Unsalted Butter 30.0 g
-
Fresh Tarragon 1.0 g
-
Salt 1.0 g
Yellow Mustard Sauce
-
Porto Wine 150.0 ml
-
Whole Grain Mustard 20.0 g
-
Rosemary 1.0 g
-
Black Pepper 0.5 g
Crispy Kale
-
Kale 20.0 g
-
Salt 2.0 g
Parsley Green Oi
-
Parsley 100.0 g
-
Canola Oil 220.0 ml
Green Pea Puree
-
Green Sweet Pea 250.0 g
-
White Onions 30.0 g
-
Fresh Milk 100.0 ml
-
Chicken Stock 100.0 ml
-
Salt 3.0 g
-
Unsalted Butter 30.0 g
Preparation
-
Braised Beef Cheeks
- Portion beef cheeks into 100gm each
- In a pot, heat up brown sauce, season with thyme, salt and black pepper.
- Add in beef cheek and let it simmer.
-
Truffle Potato Ball
- In a pot bring milk to boil, fold in Knorr Potato Flakes, salt and mix well till smooth.
- Fold in cream, butter, truffle paste and truffle oil.
- Portion into potato ball and pane it.
- Deep fry at 180 degree Celsius for 5mins till golden brown.
-
Glazed Baby Carrots
- In a pot, bring chicken stock to boil, add in butter, salt and tarragon
- Using a hand blander and blend them together.
- Add in carrots and let it simmer for 3 mins.
-
Yellow Mustard Sauce
- Mix well water and Knorr Demi Glaze.
- In a pot, reduce port wine for 5mins
- Add in demi glaze mixture, bring to boil, let it simmer with rosemary for 5mins
- Remove rosemary, season with black pepper and fold in yellow mustard seed.
-
Crispy Kale
- Deep fry kale at 180 degree Celsius till crispy
- Season with salt
-
Parsley Green Oi
- In a blender blend all the ingredients together till fine.
- Strain the mixture and reserve the oil.
-
Green Pea Puree
- Blanch green peas till cook.
- In a pot sweat onion till soft add in milk, chicken stock, salt and simmer for 5mins
- In a blender blend pea with onion milk mixture till smooth
- Once smooth, add in butter and blend for 1min,
