Simmental Beef Cheek
Recipe by Arabelle Meirlaen from the restaurant "Li Cwerneu" (1 Michelin star) in Huy
Recipe from the book "My Intuitive Kitchen"
Recipe: for 6 people Preparation: 30 minutes Cooking time: 2 hours
IngredientsMarinade and cooking - 6 Simmental beef cheeks (300g each) - 1.5 litres of red wine (Bordeaux or Côtes du Rhône) - 120g shallots, chicken leg for example - 1 clove garlic - 3 carrots, peeled - 2 stalks of green celery - 2 bay leaves - 1 small sprig of thyme - 5 tails of flat parsley - 2 teaspoons salt - 1 teaspoon 10 pepper mixture The sweet and sour - 250g redcover jelly - 150g fine semolina sugar - 100 ml red wine vinegar The link - 2 tbsp flour - 1 knob of salted butter Potatoes with bacon - 1 kg Nicola or Charlotte potatoes - 1 medium shallot, thinly sliced - 2 nuts of salted farm butter - 6 slices of lightly smoked bacon, 1/2 cm thick, without the rind - 50 ml red wine vinegar - 1 pinch of 10 pepper mixture Young carrots - 18 young Yellow Doub carrots, for example - 1 teaspoon coarse salt |
Material a thrift a casserole a frying pan a non-stick frying pan a spoon pepper mill |
Preparations
1. Peel and mince shallots and garlic. Cut the celery and parsley tails into 5 mm chunks. Slice the carrots into thin slices (2mm) so that they melt during cooking.
Place all ingredients in a 3 to 4 litre casserole, except for salt.
Cover and refrigerate for 2 hours. To prevent the cheeks from drying out, place a circle of baking paper on the liquid the diameter of the pan.
2. Then stir in the sweet and sour, redcover jelly, sugar and vinegar. Simmer for another hour. Rectify seasoning with salt and pepper.
3. In a small frying pan melt the butter without browning it. Add flour. While heating, mix with a wooden spoon to obtain a thick roux. Then dilute it in a little cooking juice. Stir this mixture into a saucepan and mix well. Continue cooking until sauce thickens. Turn off the heat and set aside overcast.
4. Peel the potatoes, wash them and cut them into cubes 2 to 3 cm apart. Cook for 15 minutes in salted water. Drain, add a knob of butter and keep warm.
In a non-stick frying pan, sauté the bacon - detailed in 5mm bacon - until crisp. Deglaze with vinegar, mix well with a spatula. Pour over the potatoes.
In the same skillet, sweat the shallot with a knob of butter until cooked and translucent. Add them to potatoes and bacon. Season with pepper and mix with a wooden spoon to slightly break the potatoes.
5. Peel the carrots with a thrift, keeping the most beautiful bales. Cook them in a frying pan, in boiling salted water, for 2 minutes, keeping the bales out of the water.
6. Place the potatoes with the bacon in the centre of 6 slightly hollow plates, then the whole or 4-portion beef cheek. Place the young carrots on top with their bales.
I like to use Simmental because it offers a very tasty meat. Any beef cheek is suitable for this recipe. Failing that, we will use the cottage, the twin or the scaworker, for example.