Friday, 9 December 2016

Beef Cheeks with Pumpkin Gnocchi

I made a dish that is good for autum and winter days. It is hearty and satisfying.
This is a dish that needs a lot of time to braise, best to start the day before. The meat needs a night to rest. Simmer it the first day about 3 hours on very low heat. The next day it needs about 30- 60 minutes. Lots of soup veggies are needed to give it a great taste.

It is difficult to buy beef cheeks here. You have to get to your local butcher and order it way ahead of the day you want to cook it.

1,2 kg beef cheeks
3 onions
3 cloves of garlic
1 red chili
3 bay leaves
3 carrots
1 leek
1/4 celeriac
2 parsley roots
2 tbsp flour
2 tbsp tomato paste
1 stalk rosemary
3 stalks of thyme
2 tbsp rapeseed oil
salt and pepper
5 anchovis filets
4 pieces of dark chocolate
400 ml intense beef stock
800 ml water
100 ml Noilly

Use a very big pot and heat up a bit of oil, season the meat with a good amount of salt - no pepper for the start, it will burn and taste bitter - use pepper later.
Sear the meat in the hot oil until it has a good colour all over, now add the pepper, the tomato paste and then the flour. Cook it for 2 minutes then add the whole veggies and seasoning. Add the liquid you may have to adjust it so that the meat is nearly covered.
Bring it to a boil, reduce the heat to simmer and place the lid on top and cook it, after every 45 min just turn the meat. Now simmer and simmer and simmer until the meat just falls apart. Best stop after 3 hours and let the meat cool over night and just reheat it for a bit (30 min).
Then take the biggest part of the veggies out and use a stick blender to make a smooth sauce with the rest of the veggies.

Pumpkin Gnocchi
500 g floury potatoes steamed
500 g Hokkaido pumpkin steamed
2 egg yolks
potato starch
smoked paprika
salt and pepper
dried thyme

Make the dough and check in boiling water if the small dumplings stay together by just cooking one or two of them. When they float they are ready.

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