Beef Ribeye & Braised Cheek
- serves 4
Roasted beef ribeye and braised beef cheek with creamy potato purée, glazed heirloom carrots and chimichurri.
Courtesy of Taryn Wa of Savoury Chef Foods.
½ lb(s) beef cheeks
1 small pinch salt
2 Tbsp vegetable oil
1 small carrot, cut into chunks
1 stalk celery, cut into chunks
½ onion, cut into chunks
¼ cup red wine
1 Tbsp tomato paste
2 cups beef stock
1 clove garlic, crushed
3 sprigs thyme
3 black peppercornsRibeye
1 ½ lb(s) ribeye
3 Tbsp vegetable oil
salt and pepper, to tasteGlazed Heirloom Carrots
2 bunches multi-colour baby heirloom carrots, trimmed and scrubbed
½ cup chicken stock
1 clove garlic, crushed
2 Tbsp butter
1 sprig thymePotato Purée
2 large yellow potatoes, peeled and cut into large chunks
1 Tbsp kosher salt
¼ cup cream
¼ sprig fresh thyme
1 small piece lemon zest
2 Tbsp butterChimichurri
½ clove garlic, peeled and chopped fine
¼ shallot, peeled and chopped fine
¼ bunch fresh parsley, stems removed and chopped fine
1 small pinch dried oregano
2 Tbsp sherry vinegar
3 Tbsp extra virgin olive oil
salt and pepper, to tasteGarnish & Assembly
2 radishes, sliced thinly on a mandolin
4 small sprigs chervil
1. (Recipe would be best done the day before serving) Preheat oven to 300°F.
2. Season cheeks with salt (be careful to not over-season as the braising liquid is heavily reduced).
3. Heat a few tablespoons of oil in a heavy oven-safe pan or Dutch oven.
4. Place the cheeks in the pan and sear on all sides until golden brown.
5. Remove beef from pan, turn down the heat and add the carrots, onion and celery.
6. Cook the vegetables until golden.
7. Add the tomato paste and let the tomato paste caramelize slightly.
8. Deglaze the pan by adding the red wine and scrape any pieces of meat that are stuck to the pan and stir.
9. Add stock, garlic, thyme and peppercorns.
10. Cover and place the pan in the oven.
11. Cook until tender but not falling apart (approx. 4-5 hours).
12. Remove cheeks from the pot and let cool.
13. Reduce the braising liquid (this will become the sauce). Strain out the vegetables, thyme and garlic. Skim off any excess fat.
14. Reduce the liquid over medium heat until it is a sauce consistency and can coat the back of a spoon. Set aside.
15. Trim cheeks and slice into 4 pieces.Ribeye
1. Preheat oven to 375ºF.
2. Trim most exterior fat from the ribeye and truss with twine.
3. Season and sear the ribeye: Heat a cast iron skillet over high heat. Rub the roast with vegetable oil and season with salt and pepper. Sear the beef on all sides until golden brown.
4. Roast beef in oven until internal temperature reaches 120ºF. Let rest for 10 minutes before slicing into 6-oz portions.Glazed Heirloom Carrots
1. In a medium saucepan combine the chicken stock, garlic clove, thyme and salt, bring to a boil.
2. Add carrots and cook until tender over medium heat.
3. Let the liquid reduce and turn into a thick glaze, continue basting carrots as the liquid reduces.
4. Keep warm.Potato Purée
1. Put the potatoes in a pot and cover with cold water and add salt. Bring to boil.
2. Turn down heat and simmer until potatoes are tender.
3. Meanwhile, put cream in a small pot with thyme and lemon zest. Heat over low heat to infuse flavours.
4. After 20 minutes, remove and discard thyme and lemon zest from cream.
5. Once potatoes are tender, push through a ricer into a bowl.
6. Add butter and cream and mix, keep warm.Chimichurri
1. Mix all ingredients together.
2. Season to taste.Garnish & Assembly
1. Serve the 1 slice of beef cheek and 1 slice of beef ribeye per person, with potato purée and carrots.
2. Garnish with radish slices and chervil leaves.