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Main · Season 6
Glazed Beef Cheeks with Jerusalem Artichokes
Emelia Jackson
Contestant · 27 Jul 2014
6
Serves
5
Components
33
Ingredients
6
Season
Ingredients
Glaze
2 tablespoons olive oil
4 x 250 grams beef cheeks
1 litre veal stock
700 grams beef bones
1 onion, peeled and roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
2 button mushrooms, roughly chopped
peel of 1 mandarin
2 teaspoon red wine vinegar
375 mls port
750 mls red wine
½ teaspoon vegemite
salt and pepper, to taste
Onions
18 pearl onions
45 grams butter
1 tablespoon olive oil
¼ cup white wine vinegar
1 ½ tablespoon sugar
salt, to taste
Puree
750 grams Jerusalem artichokes
1 small onion, peeled and finely chopped
1 small clove garlic
30 grams butter
1 tablespoon milk
salt, to taste
Artichoke chips
oil, for frying
2 Jerusalem artichokes
salt, to taste
Garnish
nasturtium leaves
chive flowers
mandarin zest
70% dark chocolate, curled with a vegetable peeler
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Emelia Jackson, Season 6. Originally published by Network 10 on 27 Jul 2014.
Original on 10 Play ↗