Braised Beef Cheeks with Potato Puree скачать в хорошем качестве

Braised Beef Cheeks with Potato Puree

Stephen Nairn's magnificent braised beef cheeks showcase restaurant-level technique with melt-in-your-mouth results! These luxurious braised beef cheeks are marinated overnight in red wine before slow-braising for hours until fork-tender. Stephen's professional approach to braised beef cheeks includes making rich veal stock reductions and silky potato puree that rival any fine dining establishment. The overnight marination transforms these braised beef cheeks into something truly extraordinary with incredible depth of flavour. Ready in 4 hours plus marinating, these braised beef cheeks deliver the ultimate special occasion meal that's worth every minute of preparation! Perfect for impressing guests with serious culinary skills and restaurant-quality presentation. Subscribe for more incredible recipes from master chefs who share their professional techniques! Full Recipe: https://everydaygourmet.tv/recipes/br... Ingredients: Red Wine Marinade 2 bottles of red wine 2 carrots, chopped 1 celery, chopped 3 white onions, chopped ½ cup canola oil 2 bunches of thyme Beef Cheeks 4.5kg beef cheeks Red wine marinade, to cover 60g olive oil 2 carrot, diced 2 yellow onion, diced ½ celery root, diced 20g tomato paste 1L red wine 4 quart veal stock To Finish The Sauce 1L cooking liquid 500l reduced veal Butter Thyme leafs Potato Puree 6 peeled Yukon potatoes 8g tsp salt, divided 160g cup Brown Butter 150g cup cream Roasted Button Mushrooms 1kg cleaned button mushrooms Sherry vinegar Butter Thyme leaves Method: For the red wine marinade, sweat Mirepoix in oil. Add wine and thyme and reduce by half. Chill. Marinate the beef cheek in the red wine marinade overnight. After 12 hours, remove cheeks from marinade and discard liquid. Sear cheeks in olive oil. Remove the excess fat from the pan. Add the diced vegetables and sweat. Add tomato paste and deglaze with red wine. Add veal stock, bring to boil and braise in the preheated oven at 175°C for the first 1.5 hours. Then reduce to 150°C for 1.5 hours until cooked through. Approx, 3 hours in total. Strain the liquid and discard vegetables. Pour liquid over cheeks and cool in liquid. When cool remove cheeks and reduce liquid to jus consistency straining often. Reserve Jus for sauce. Cryovac cheeks for storage. To finish the sauce, heat both liquids. Combine and reduce by ⅓. Finish with butter and thyme. Season to taste. For the potato puree, in a pot, cover the potatoes with cold water and place over high heat. When the water comes to a simmer, reduce the heat to low. Season the water with 8g tablespoon of the salt. Continue to simmer until the potatoes are tender. While the potatoes are cooking, heat the brown butter, milk, and cream in a separate pot until barely simmering. Keep hot. Drain the cooked potatoes and mill through a ricer. Pass the milled potatoes through a fine mesh tamis. Transfer the potatoes to a bowl and mix with the hot butter mixture. Season the potatoes with the remaining salt. Keep the potato puree hot. For the roasted button mushrooms, roast the mushrooms until totally golden brown. Deglaze with sherry vinegar. Re-roast. Finish with butter and fresh thyme. Serve the beef cheek with potato puree, mushrooms and sauce. FOLLOW US: Website: https://everydaygourmet.tv/ Facebook:   / everydaygourmettv   Instagram:   / everydaygourmettv   Tiktok:   / everydaygourmettv   MORE RECIPES LIKE THIS ONE: Red Meat:    • Red Meat   Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. #everydaygourmet #justineschofield #chef #recipe #recipes #recipevideo #recipeidea #recipeforyou #cooking #cookingchannel #cookingvideo #cookingshow #food #delicious #dinner #dinneridea #australia #beef #beefrecipes