Nutrition Facts
4 servings
4
Recipe for Beef Cheeks with Mustard, Pickles, and Herb Butter
A recipe for beef cheek proposed by the chef. Photo Credit: Photographer Name.
Ingredients
3 Soft white bread
1 Beef cheek
200 Mustard
200 Gherkin
250 Butter
3 Parsley
3 Tarragon
2 Carrot
2 Onion
2 Garlic
1 Herb bouquet
Directions
1
Immerse the beef cheeks in a pot filled with red wine, a bouquet of herbs, two chopped onions, a head of garlic, and carrots sliced into rounds.
2
Slow-cook the meat at 80°C for 24 hours.
3
On the day of preparation, chop the fresh herbs and then mix them into the softened butter.
4
Shred the confit beef cheeks, add whole grain mustard, sliced pickles, and mix, adjusting the seasoning if necessary.
5
To assemble, spread softened herb butter on the slices of bread, then place the shredded beef cheek confit in a layer about ½ cm thick. Repeat the process twice to achieve 3 layers of bread and 2 layers of confit meat.
6
Refrigerate for 2 hours with a weight on top to compact the mixture well.
7
To finish, before serving, sear the bites on all sides in clarified butter in a pan, then plate before enjoying.
Ingredients
Ingredients
3 Soft white bread
1 Beef cheek
200 Mustard
200 Gherkin
250 Butter
3 Parsley
3 Tarragon
2 Carrot
2 Onion
2 Garlic
1 Herb bouquet
Directions
Directions
1
Immerse the beef cheeks in a pot filled with red wine, a bouquet of herbs, two chopped onions, a head of garlic, and carrots sliced into rounds.
2
Slow-cook the meat at 80°C for 24 hours.
3
On the day of preparation, chop the fresh herbs and then mix them into the softened butter.
4
Shred the confit beef cheeks, add whole grain mustard, sliced pickles, and mix, adjusting the seasoning if necessary.
5
To assemble, spread softened herb butter on the slices of bread, then place the shredded beef cheek confit in a layer about ½ cm thick. Repeat the process twice to achieve 3 layers of bread and 2 layers of confit meat.
6
Refrigerate for 2 hours with a weight on top to compact the mixture well.
7
To finish, before serving, sear the bites on all sides in clarified butter in a pan, then plate before enjoying.
Notes
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