Mini Beef Cheek Sandwiches | A Fashion-Forward Appetizer скачать в хорошем качестве

Mini Beef Cheek Sandwiches | A Fashion-Forward Appetizer

Ingredients: For the beef: · Beef cheeks — 800–1000 g · Flour for dredging · Olive oil · Onion — 1 · Carrot — 1 · Celery — 1 · Garlic — 1 head · Tomato paste — 50 g · Canned tomatoes — 300 g · Red wine — 200 ml · Beef stock — 400 ml For the egg sauce: · Egg yolks — 4 · Salt For the glaze: · Beef braising stock · Butter — 50 g Additionally: · Soft sandwich bread · Black caviar ⸻ How to make it Cook the beef: 1. Prep the beef. Score the fatty side of the cheeks with a crosshatch pattern. Dredge both sides in flour. 2. In an oven-safe pot, sear the cheeks on olive oil until browned. Remove and set aside. 3. In the same pot, add halved garlic and let it toast lightly. Add chopped onion, carrot, and celery. Mix in tomato paste and canned tomatoes. 4. Return the beef to the pot, pour in the wine and beef stock. Cover and braise in the oven at 160°C for 2.5 hours. 5. Shred the cooked beef with a fork into fine strands. 6. Spread the meat in an even layer on a silicone mat, cover with another mat, and press with a board or tray. Refrigerate for at least 4 hours. ⸻ Make the egg sauce: 1. Separate the yolks. Place them into a vacuum bag, season with salt, and cook sous-vide at 65°C for 1 hour. Chill in the fridge. 2. Transfer the yolks to a small serving dish. ⸻ Make the glaze: 1. Strain the braising stock into a saucepan, add butter, and reduce until glossy. ⸻ Assemble the main dish: 1. Roll out the sandwich bread with a rolling pin. 2. Cut the chilled pressed beef into pieces matching the size of the bread. Place the beef between two rolled slices. 3. Using a round cutter, stamp out mini sandwiches. Pan-fry them in butter until golden and crisp on both sides. ⸻ Plating: 1. Spoon some of the glaze onto the plate. 2. Place the mini beef sandwiches on top. 3. Finish with the egg yolk sauce and a touch of black caviar. Enjoy!