Pulled beef cheeks, sauce barbecue, grilled primavera veggies and potato wedges
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.
Other recipes
Ingredients
Portions:
4
300 g
beef cheeks
100 g
potatoes, cut into wedges
For the Vegetable Stock:
500 ml
water
1 piece onion, chopped
1 piece carrot, chopped
1 piece celery stalk, chopped
1 bunch fresh thyme
1 piece bay leaf
1 piece leek, sliced
For the Sauce:
50 ml
tomato coulis
1 tbsp
Casa olive oil
1 tsp
smoked paprika
1 tsp
Espelette chilli pepper
For the Grilled Vegetables:
50 g
snow peas
50 g
green asparagus, trimmed
50 g
red radish, sliced
1 piece shallot, minced
1 clove garlic, minced
For Garnish:
10 g
fresh chives, chopped
10 g
flat parsley, chopped
1 tbsp
butter
fine salt to taste
ground white pepper to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 150°C (300°F).
- In a large pot, combine 500 ml water, 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, 1 bunch fresh thyme, 1 bay leaf, and 1 sliced leek. Bring to a simmer and cook for 15 minutes to create a vegetable stock.
- Season 300 g beef cheeks with fine salt and ground white pepper. Heat 1 tbsp Casa olive oil in a heavy-based ovenproof dish and sear the beef cheeks on both sides until browned, about 5 minutes per side.
- Pour the vegetable stock over the beef cheeks, cover the dish with a lid, and place it in the oven. Cook for 7 hours at 150°C (300°F) until the beef cheeks are tender and can be easily shredded with a fork.
- While the beef is cooking, preheat a grill pan over medium-high heat. Grill 50 g snow peas, 50 g green asparagus, and 50 g sliced red radish for 5-7 minutes until charred and tender. In the same pan, melt 1 tbsp butter, add 1 minced shallot and 1 minced garlic clove, sautéing for 2 minutes until fragrant.
- In a saucepan, combine 50 ml tomato coulis, 1 tsp smoked paprika, and 1 tsp Espelette chilli pepper. Simmer on low heat for 10 minutes to make the barbecue sauce.
- Boil 100 g potato wedges in salted water for 10 minutes. Drain and place on a baking tray. Drizzle with sunflower oil and season with fine salt and ground white pepper. Roast in the oven at 200°C (390°F) for 20 minutes until golden and crispy.
- Plate the pulled beef cheeks and top with the barbecue sauce. Serve with grilled primavera vegetables and crispy potato wedges. Garnish with 10 g chopped fresh chives and 10 g chopped flat parsley.