Beef cheeks with potato and celery puree & honey leek

Our pre-cooked beef cheeks in an aromatic sauce are an incomparably tender, incredibly juicy delicacy. We recommend side dishes that absorb the sauce well, such as this spicy potato and celery puree.

People:For 4 persons
Cooking time:45 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY

Ingredients

Beef Cheeks
Potato and celery puree
1 pieceCelery root (approx. 500g)
1 piecePotato, floury (approx. 100g)
200 mlMilk
2 tbsp.Butter
SomeSalt
SomePepper
SomeNutmeg
Honey leek
1 pieceLeek
1 tsp.Butter
1 tsp.Honey
SomeSalt
SomePepper
SomeNutmeg

Preparation steps

Beef Cheeks

  1. Heat the “Imperial Cheek” beef cheeks in the sauce in the pan according to the instructions (approx. 15 minutes)


Potato and celery puree

  1. Peel the celeriac and potatoes and cut into approx. 1 cm pieces.
  2. Bring the milk to the boil, add the celery and potato pieces and simmer until soft, stirring occasionally.
  3. At the end of the cooking time, the liquid should have almost evaporated.
  4. Mash or puree the vegetables.
  5. Season the purée with salt, pepper and nutmeg.
  6. Keep warm over a bain-marie.


Honey leek

  1. Clean the leek and cut away the dark green part.
  2. Cut the remaining leek into thirds, halve and cut into strips.
  3. Sauté in the butter for approx. 12 minutes, stirring occasionally.
  4. Season with honey, salt, pepper and nutmeg.



Serving suggestion: Spread the potato and celery puree on plates, garnish with the honey and leek strips and serve with the beef cheeks and sauce.

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