Dealer
Select country and language

Beef cheeks

    3hr 35min.

    Medium

Ingredients

4 Servings
  • 4 units Beef cheeks

  • 20 g Butter

  • 250 g Carrots

  • 100 g Celeriac

  • 250 ml Madeira

  • 3 tbsp Olive oil

  • 1 bundle Parsley

  • 250 g Pearl onions

  • 500 ml Red wine (e.g. Syrah)

  • 1 pinch Salt

  • 1 sprig Thyme

  • 1 tbsp Tomato purée

  • 1 pinch White pepper

    European, French

    Beef

    Celeriac, Milk, Sulphur dioxide/sulphites

    Alcohol, Fructose, Gluten, Histamine, Sugar

    Kitchen twine, Roaster, Oven rack

Method

  • Prepare the vegetables and herbs

    Peel the onions. Trim and wash the celery, peel the carrots and cut both vegetables into large pieces. Trim and wash the leek, then wash the parsley and thyme. Tie the herbs to the leek to form a vegetable bouquet.

  • Ingredients

  • 250 g Pearl onions, 1 bundle Parsley, 1 sprig Thyme, 100 g Celeriac, 250 g Carrots

  • Sear the beef cheeks

    Dab the beef cheeks dry with kitchen roll, then season all over with salt and pepper and dust with flour. Heat the olive oil in a roaster. Sear the meat all over in the oil over a medium heat, then add the butter and leave it to melt.

  • Ingredients

  • 4 units Beef cheeks, 1 pinch Salt, 3 tbsp Olive oil, 20 g Butter, 1 pinch White pepper

  • Braise the beef cheeks

    Add the onions, celery and carrots to the meat, and simmer over a low heat. Briefly sauté the tomato purée. Pour in the Madeira and red wine, then add the vegetable bouquet.

  • Ingredients

  • 1 tbsp Tomato purée, 250 ml Madeira, 500 ml Red wine (e.g. Syrah)

  • Start the automatic programme

    Start the “Beef cheek” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

  • Steam the beef cheeks

    Once the BORA X BO has heated up, insert the food thermometer and put the food in the middle of the oven. Steam the meat until its core temperature reaches 88 °C.

  • Finish the sauce

    Then remove the beef cheeks from the sauce. Strain the sauce through a sieve. If desired, set the vegetables aside and serve them later.

Nutritional value per portion:

kcal

562.75

Protein

24.31 g

Fat

23.90 g

Carbohydrates

24.84 g

AuthorBORA
NewsletterDon’t miss out on any news

Our newsletter conveniently brings you all you need to know about our products.

Other recipes