Pulled beef cheek with barbecue sauce, roasted vegetables primavera
It sounds delicious and comforting! Tender pulled beef cheek, slowly braised in a flavoursome broth and cooked in the oven for 7 hours, accompanied by roasted vegetables primavera A true regional dish.
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Ingredients
Portions:
4
250 g
beef cheek
For the broth:
500 ml
vegetable broth
1 piece
onion, chopped
1 piece
carrot, chopped
1 stick
celery, chopped
1 sprig
fresh thyme
1 piece
bay leaf
1 pinch
black pepper
For the roasted vegetables primavera:
50 g
green asparagus, trimmed
50 g
snow peas, trimmed
100 g
orange carrot, sliced
2 tbsp
olive oil
1 tsp
fine salt
1 tsp
ground white pepper
For the barbecue sauce:
100 ml
tomato coulis
1 tsp
smoked paprika
1 tsp
Espelette pepper
For garnish:
10 g
fresh chives, chopped
5 g
gherkin, sliced
Preparation
Prep time:
0 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 140°C (280°F).
- In a large pot, combine 250 g beef cheek, 500 ml vegetable broth, 1 chopped onion, 1 chopped carrot, 1 chopped celery stick, 1 sprig fresh thyme, 1 bay leaf, and 1 pinch black pepper. Bring to a simmer over medium heat.
- Cover and place the pot in the preheated oven to braise for 7 hours until the beef cheek is tender.
- Meanwhile, toss 50 g green asparagus, 50 g snow peas, and 100 g sliced orange carrot with 2 tbsp olive oil, 1 tsp fine salt, and 1 tsp ground white pepper. Roast in the oven at 200°C (400°F) for 20 minutes.
- For the barbecue sauce, combine 100 ml tomato coulis, 1 tsp smoked paprika, and 1 tsp Espelette pepper in a saucepan. Heat gently until warm.
- Once the beef cheek is cooked, pull it apart with two forks and mix with the warm barbecue sauce. Serve with roasted vegetables, garnished with 10 g chopped fresh chives and 5 g sliced gherkin.