Beef cheeks with vanilla carrot purée and thyme glazed carrots

Beef cheeks with vanilla carrot purée and thyme glazed carrots

3.9 29 ratings

Prep. 20min

Total 7 h 25min

4 portions

Ingredients

Beef cheeks

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

Roast baby onions

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

Vanilla carrot purée

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

Thyme glazed carrots

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

Brioche croutons

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

Difficulty

easy

Nutrition per 1 portion

Sodium 695.6 mg

Protein 50.1 g

Calories 3018.1 kJ / 718.6 kcal

Fat 39.3 g

Fibre 15.5 g

Saturated Fat 18.3 g

Carbohydrates 34.8 g

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Also featured in

Mark Southon 10 Recipes
Australia and New Zealand

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