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Beef Cheek with Crispy Shoestring Potatoes
2 h 30 minServes 2Nutri-Score C€€€
C
2 h 30 min
2 h 30 minBeef Cheek with Crispy Shoestring Potatoes
what you need
Ingredients
beef cheekMeat500 g
onion (chopped)Produce1 piece
tomato pastePantry15 ml
brown stock (or roast jus)Pantry500 ml
rosemary (sprigs)Spices2 pieces
cinnamon stickSpices1 piece
star aniseSpices1 piece
garlic (chopped)Produce15 ml- cumin seedsSpices3 g
lemon zest (zest of one lemon)Produce1 piece
saltSpices5 g
black pepper (ground)Spices2 g
olive oilPantry30 ml
potato (cut into thin julienne)Produce600 g
ice water (for soaking)Beverages1 litre- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
1,060kcal
- Carbs
- 65 g
- Proteins
- 65 g
- Fat
- 60 g
what you’ll use
Tools
Frying pan
Saucepan
Colander
Deep fryer
Mandoline
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Build the sauce base
- Sauté the onion in the same pan.
- Add the tomato paste and a little water and stir.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Fry the potatoes
- Fry the potatoes in hot oil until golden and crispy.
- Drain on paper towel and season with salt.
- Step 7
Serve
- Serve the beef cheek with its sauce and the crispy shoestring potatoes.