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Slow Poached Beef Cheek Served with Pumpkin and Black Truffle Puree

Ingredients

For 4 servings:

 

400g beef cheek
600g pumpkin
80g black truffle, chopped
200ml red wine
600ml Freshstock vegetable stock, defrosted
15ml extra virgin olive oil
40g rosemary leaves
40g thyme leaves
40g parsley
40g garlic
Sea salt and freshly cracked black pepper

Cooking Method



  1. Season beef with salt and pepper. In a saucepan, poach the beef cheeks for 3 hours at 90°C with the vegetable stock and 200ml red wine. Keep the lid of the saucepan on.

  2. Keeping the skin on, cut the pumpkin into half.

  3. Bake the pumpkin at 90°C in the oven for 40 minutes. Then tear the skin away and whizz it to a puree.

  4. Chop the herbs and the garlic finely. Then reduce the red wine till one third of it remains.

  5. Mix the pumpkin puree with the black truffles.



To serve

Place some pumpkin puree onto plate and place a beef cheek next to it. Sprinkle the chopped herbs and drizzle the red wine reduction on beef.



 

Recipe by Chef Diego Chiarini & De Dietrich

We Recommend

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