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36-HOUR BRAISED WAGYU BEEF CHEEKS

Food : Main Courses

36-HOUR BRAISED WAGYU BEEF CHEEKS

Ingredients

  • 1.2kg wagyu beef cheeks
  • 400g whole lotus root
  • 150g wolfberries
  • 2 litre veal stock 2
  • 750ml red wine
  • 2 large carrots
  • 2 onions
  • 2 stalks celery
  • 1 stalk leek
  • Salt & pepper, to taste

Method

  • Season wagyu beef cheek with salt and pepper. Pan-sear with olive oil till surface is brown.
  • Pour 750ml of red wine, chopped vegetables, lotus root (whole), veal stock and beef cheek.
  • Bring to boil. Once boiled, cover pot.
  • Set oven at 66°C. Slow braise mixture for 36 hours.
  • Once cooked, take out both lotus root and beef cheek, leave to cool, slice beef cheek and lotus root.
  • Blend all cooked vegetables, strain add in wolfberries to reduction.
  • To serve, drizzle sauce over beef cheek and lotus root. Plate.

Created by : Lee Zhang An