Beef Cheeks, Carrot Puree and Shiraz Jus - Chef Recipe by Francis Luzinier

Ingredients

2.5 L beef jus
4 x 250 g beef cheeks
750mL Shiraz wine
300 g mire poix (onion, carrot, leek, celery, parsley and bay leaf)
400 g French round carrot
120 g butter
500mL vegetable stock
1 tsp sugar
1 Tbs tomato paste
1/8 bunch chives

Method

First prepare mire poix, dice all vegetables 2 cm x2 cm and reserve.

Trim the beef cheeks of any sinew if possible. Marinate the beef cheeks with red wine for 24 hours.

In a pan with dash of olive oil and 40 g butter, sear the beef cheek to nicely coloured all over. Reserve.

In the same pan, sauté all mire poix vegetables, till nicely coloured.

In a dish that goes into oven, add the sautéed vegetable, place the beef cheeks on top.

Deglaze the frying pan with a tablespoon of tomato paste, deglaze with the red wine (Shiraz) and cover the beef cheeks with the jus, red wine and vegetables.

Cover the vessel with a lid and braise in the oven at 150 C for 3 hours or till tender.

In a pan with a dash of butter add the clean, peeled baby French carrot. Add vegetable stock and sugar, cook till tender – ready for purée.

Check the beef cheeks with a skewer for cooking. (a skewer must penetrate the cheeks without any resistance when you push it through the meat).
When cooked remove the beef cheeks, reserve warm, strain the cooking sauce and reduce it to a syrupy consistency, check seasoning if required reduce, add a dollop of butter through the sauce, stir well with a whisk. Keep warm.

Purée the carrot, keep the carrot purée a little thick, check seasoning.

On a plate, dress the carrot purée in the centre of the plate. Place the warm beef cheek on top and drizzle the red wine (Shiraz sauce) on top.

Sprinkle with finely cut chives.

Recipe provided by PARC Brasserie & Bar