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

  • Knorr Potato Flakes 2kg 50.0 cu
  • 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

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

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.



  1. 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.  
  2. 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.  
  3. 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.  
  4. 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.  
  5. Crispy Kale

    • Deep fry kale at 180 degree Celsius till crispy.
    • Season with salt.
  6. Parsley Green Oil

    • In a blender blend all the ingredients together till fine.
    • Strain the mixture and reserve the oil.  
  7. 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. 
  8. 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.