Carpaccio of beef cheek

Carpaccio de joue de boeuf

Carpaccio joue de boeuf

Carpaccio beef cheek

I have already told you about the merit of the beef cheekThis meat, simmered for a long time, has an incomparable softness. If I use it most often for simmered dishes, why not also use it to prepare an carpaccio ? You’ll enjoy it.

Preparation: 25 minutes – Cooking time: 3 hours 10 minutes

Ingredients for 4 persons :

To serve :

Preparation :

Preheat the furnace to 180 °C (Th. 6).

Make a bouquet garnished with thyme, bay leaf and parsley. Peel the shallots and cut them in 2. Peel the carrots and cut them in sections.

Heat the olive oil and butter in a cast iron casserole dish (put in the oven) and fry the shallots and carrots without browning for 5 min. Add the stock, bouquet garni and peppercorns, salt and beef cheek. Add salt, cover and bring to the boil. Bake in the oven for 3 hours.

Drain the beef cheek and let it cool completely. Filter the cooking juices.

Just before serving, peel the carrot and cut it into tagliatelle. Finely chop the radishes and onions. Chop the herbs.

Thinly slice the beef cheek and arrange the slices in 4 lightly shallow plates. Sprinkle with a little cold or hot defatted cooking juices. Add a few radishes, carrots, spring onions and herbs. Drizzle with olive oil and sprinkle with parmesan shavings.

Carpaccio de joue de boeuf

Carpaccio of beef cheek

Adjust seasoning if necessary. 

Photo credits : INTERBEV Products Tripiers JC Amiel

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