Slow-Cooked Wagyu Beef Cheeks

with potato & truffle foam, crispy parsnip, salsa verde & capsicum

Slow-Cooked Wagyu Beef Cheeks

with potato & truffle foam, crispy parsnip, salsa verde & capsicum
Method
SERVES 4
Beef Cheeks 

Clean off any fat or tenants from the beef cheek then cover with flour. Dust off any excess then seal the cheeks in a pan.

Chop onion, celery and carrot in small cubes and sweat off in a large pot. Then add tomato paste and cook for 1 minute. Add red wine and cold water to the pot and add the meat, making sure the meat is fully submerged in the liquid. Add salt and stir. Cook on the stove for 5 hours on low heat. Insert a skewer to check when ready. If it goes in and comes out smoothly, it is ready.

Potato & Truffle Foam 

Cook potatoes in water until soft. Strain water from the pot. Add milk, cream and butter to the potatoes while stirring over high heat. Add shaved truffle to potato mixture. Bring to the boil then blend with a stick blender.

Parsnip Chips 

Shave parsnip chips and fry in hot oil. Place on paper towel to soak up excess oil. Sprinkle with salt.

Salsa Verde 

Put parsley, garlic, gherkins, white vinegar, lemon juice and extra virgin olive oil into a blender and blend until ingredients form a thick green sauce.

Capsicum Sauce 

Julienne the capsicums and onion. Sweat out in a pan. Add tomato passata and cook for 1 hour or until all liquid has evaporated and it resembles a thick chutney like sauce. Add basil leaves and stir.

To Serve 

Place the capsicum sauce on the bottom of the plate followed by a generous dollop of the potato foam. Place the beef cheeks on top and drizzle the salsa verde over the beef cheek and plate. Scatter the parsnip chips over the dish.

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