Beef Cheeks with Mash
Sous Vide Beef Cheek
White Truffle Oil
Demi Glaze Sauce Mix
300g Diced Carrots
4 Stables Dessert Wine
- Roast joint in oven at 180 degrees Celcius, season with salt and pepper.
- Jus: Sweat off onions, carrots and celery, deglaze with wine, reduce to essence, add bay leaf, thyme, add the pan juices, thicken with Demi glaze sauce mix, season to taste. (Leave in fine diced vegetables for a rustic sauce).
- Mash: Heat potato pouch in hot water until heated thoroughly. Remove from packed and add cream and season to taste.
- Plate: Add mash, top with beef and sauce.
Sous Vide, Agria Puree, Chives, White Truffle Oil, Demi Glaze Sauce Mix, Thyme, Peeled Shallots, Bay Leaves, 300g Diced Carrots all available through Bidvest.