Plat
Beef Cheek with Crispy Shoestring Potatoes
2 h 30Pour 2Nutri-Score C€€€
C
2 h 30
2 h 30Beef Cheek with Crispy Shoestring Potatoes
recette de
Khalid El Mahi
@chefkhalidelmahi
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef cheekViandes500 g
onion (chopped)Fruits et légumes1 morceau
tomato pasteÉpicerie15 ml
brown stock (or roast jus)Épicerie500 ml
rosemary (sprigs)Épices2 morceaux
cinnamon stickÉpices1 morceau
star aniseÉpices1 morceau
garlic (chopped)Fruits et légumes15 ml- cumin seedsÉpices3 g
lemon zest (zest of one lemon)Fruits et légumes1 morceau
saltÉpices5 g
black pepper (ground)Épices2 g
olive oilÉpicerie30 ml
potato (cut into thin julienne)Fruits et légumes600 g
ice water (for soaking)Boissons1 litre- frying oil (for deep frying)Épicerie1 litre
par portion
Nutrition
1 060kcal
- Glucides
- 65 g
- Protéines
- 65 g
- Lipides
- 60 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Passoire
Friteuse
Mandoline
Saladier
pas à pas
Préparation
- Étape 1
Sear the beef cheek
- Season the beef cheek with salt and black pepper.
- Sear it well on both sides in a little olive oil, then remove from the pan.
- Étape 2
Build the sauce base
- Sauté the onion in the same pan.
- Add the tomato paste and a little water and stir.
- Étape 3
Braise the beef cheek
- Pour in the brown stock and add the rosemary, cinnamon stick and star anise.
- Return the beef cheek to the pan.
- Cover and cook slowly until very tender.
- Étape 4
Finish the sauce
- During the last minutes of cooking, add the garlic, cumin seeds and lemon zest.
- Strain the sauce and adjust the seasoning.
- Étape 5
Prepare the shoestring potatoes
- Cut the potatoes into a very thin julienne, about 1.5 mm.
- Soak them in ice water, then dry them very well.
- Étape 6
Fry the potatoes
- Fry the potatoes in hot oil until golden and crispy.
- Drain on paper towel and season with salt.
- Étape 7
Serve
- Serve the beef cheek with its sauce and the crispy shoestring potatoes.