A plate of beef cheeks with a celery puree is worthy of being served in Michelin-starred restaurants. But you can surprise your loved ones too thanks to our step-by-step and simple recipe.
Ingredients
Serves: –+
- Beef cheeks 400 gr
- Puree ingredients:
- Celery root 500 gr
- Milk 250 ml
- Water 250 ml
- Espresso (coffee beverage) 50 ml
- Butter 50 gr
- Salt
- Sugar
- Caramelized beetroot ingredients:
- Beetroot 250 gr
- Beetroot fresh 150 ml
- Sugar 15 gr
- White wine vinegar 10 ml
- Sauce ingredients:
- Oxtails 750 gr
- Carrot 150 gr
- Bulb onion 75 gr
- Celery leaves 75 gr
- White part of kurrat 75 gr
- Beef broth 1.5 liter
- All spice 3 peppercorns
- Seed-oil
- Fresh rosemary 1 sprig
- Thyme leaves
Method
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Vacuumize the beef cheeks and poach using a sous vide slow cook method. Make sure a thermostat sustains a temperature of 82°C. Set the cooking time to 16 hours.
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Puree procedure:
Peel the celery, chop and boil in a mixture consisting of milk and water. Then use a blender to whisk it adding butter and coffee to the puree.
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Beetroot procedure:
Bake beetroot in a combi steamer until al dente. Squeeze fresh right from the baked beetroot. Add sugar and wine vinegar to the fresh. Now evaporate the fresh by 1/2. The next step is to caramelize the diced beetroot.
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Sauce procedure:
Prepare beef broth beforehand. Fry the oxtails with vegetables and herbs adding oil. Then pour broth over oxtails and cook for 6 hours. Finally, draw the sauce and season with spices to your liking.
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Pour sauce over the dish and serve.
