Braised beef cheeks on white beans and wild chicory Recipe
Recipe Ingredients for Braised beef cheeks on white beans and wild chicory
| Amount | Ingredient |
|---|---|
| 2nd Beef cheeks | 1st Onion |
| 1st Bay leaf | 4th Cloves |
| 6th Allspice | |
| For the beans: | 200 grams |
| white beans | 1st Onion |
| 50 g | Butter |
| 1st Thyme branch | 1st Bay leaf |
| 750 ml | Broth (even cooked or instant, or water) |
| 100 grams | Leeks |
| 100 grams | Carrots |
| 100 grams | Celery |
| Salt | |
| 1 tbsp | chopped parsley |
| 4 tbsp | Olive oil |
| For the radicchio | |
| 250 grams | Wild chicory (alternatively, dandelion or Radicchio di Treviso) |
| 50 g | Butter |
| 1 tbsp | Powdered sugar |
| 2 tbsp | Balsamic vinegar |
| Salt and pepper | |
| 150 ml | been cooked veal stock (glace) |
Braised beef cheeks on white beans and wild chicory Recipe Directions
Please Note: Soak the beans overnight, cook meat for 3-4 hours.
1st Soak beans overnight in water. Rinse the beef cheeks the next day, cover with cold water. Spices admit, boil meat in 3-4 hours on low heat to cook slowly softened.
2nd Drain beans. Peel the onion, chop finely and add to sauté in butter until beans and herbs, pour in broth or water. Cook the beans (they should be soft but not disintegrated and has absorbed the cooking liquid, almost). Leeks, carrots and Sellerei Clean, wash and dice finely and blanch briefly in boiling salted water. Diced vegetables and parsley to the beans, stir in the olive oil gradually.
3rd Radicchio Wash, clean and pat dry and fry in lard. Sprinkle with powdered sugar, abschlöschen with balsamic and season with salt and pepper.
4th Radicchio and beans on warmed serving plates, cut into slices the beef cheeks and put out. Drizzle with veal glace.
Per serving: 725 kcal/3050 kJ, 19 g carbohydrates, 60 g protein, 45 g fat p>
