Braised Beef Cheek with Yellow Mustard Jus, Glazed Baby Carrots and Crispy Kale
Transform a rustic braised beef cheeks dish into a modern one, paired with mustard demi glace sauce and truffle potato balls that's ready to charm your diners.
Ingredients
Braised Beef Cheek with Yellow Mustard Jus, Glazed Baby Carrots and Crispy Kale
−
+
$7920.0
Braised Beef Cheeks
Beef Cheeks, braised 80 degree Celsius for 12 hours
/g
500.0 g
0%
KNORR Demi-Glace Brown Sauce, prepared
/ml
100.0 ml
0%
Thyme
/g
1.0 g
0%
Salt
/g
2.0 g
0%
Black Pepper
/g
1.0 g
0%
Truffle Potato Balls
Knorr Potato Flakes 2kg
/cu
50.0 cu
0%
Points
Fresh Milk
/ml
250.0 ml
0%
Cooking Cream
/ml
100.0 ml
0%
Unsalted Butter
/g
50.0 g
0%
Truffle Paste
/g
15.0 g
0%
White Truffle Oil
/ml
5.0 ml
0%
Salt
/g
2.0 g
0%
Glazed Baby Carrots
Baby Carrots, washed and boiled
/g
60.0 g
0%
Chicken Stock
/ml
150.0 ml
0%
Unsalted Butter
/g
30.0 g
0%
Fresh Tarragon
/g
1.0 g
0%
Salt
/g
1.0 g
0%
Yellow Mustard Demi Glace Sauce
Knorr Demi Glace Brown Sauce Mix 1kg
/cu
50.0 cu
0%
Points
Porto Wine
/ml
150.0 ml
0%
Whole Grain Mustard
/g
20.0 g
0%
Rosemary
/g
1.0 g
0%
Black Pepper
/g
0.5 g
0%
Crispy Kale
Kale
/g
20.0 g
0%
Salt
/g
2.0 g
0%
Parsley Green Oil
Parsley
/g
100.0 g
0%
Canola Oil
/ml
220.0 ml
0%
Green Pea Puree
Green Sweet Pea
/g
250.0 g
0%
White Onions
/g
30.0 g
0%
Fresh Milk
/ml
100.0 ml
0%
Chicken Stock
/ml
100.0 ml
0%
Salt
/g
3.0 g
0%
Unsalted Butter
/g
30.0 g
0%
/
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 Balls
-
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 Demi Glace 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 Oil
-
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 Balls
- 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 balls 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 Demi Glace Sauce
- Mix well water and Knorr Demi Glace.
- In a pot, reduce port wine for 5mins.
- Add in demi glace 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 Oil
- 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.
-
Before serving
- Plate mustard demi glace sauce and parsely green oil.
- Plate the braised beef cheeks, fried potato balls, glazed baby carrots, crispy kale, and green pea puree.
- Serve up scrumptious braised beef cheeks.
