Beef Cheek Croissant

Sandwiches | European cuisine

⏳ Time

2 hours 30 minutes + 6 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared by Chef John Smith from a popular American restaurant.

Ingredients

Croissant - 10 pieces
Beef Cheeks - 2 lbs
Bay leaf - 3 pieces
Ground Black Pepper - 5 pieces
Oyster Mushrooms - 1 fl oz
Butter - 1.2 oz
10% cream - 6 fl oz
Carrot - 10.6 oz
Garlic - ½ heads
Scallions - 3.5 oz
Lime Juice - 0 fl oz
Ground Black Pepper - 0.2 oz
Pickled Eggplant with Peppers - 0.2 oz
Olive Oil - 1 fl oz
Ground Black Pepper - to taste
Salt - 0.4 oz

Step by Step guide

Step 1

Clean the cheeks of any membranes. Cook in a pot with 5 liters of water over high heat until the water boils, skim off the foam, add a bay leaf, allspice, 10 g of salt, and 20 g of olive oil. Reduce the heat and simmer for 6 hours. Strain the broth and let the cheeks cool.

Step 2

Make the pepper sauce. To do this, toast the crushed black pepper and green pickled pepper in a dry skillet for one minute. Add butter and cook until the butter turns brown. Then, add 345 ml of broth from the cheeks and reduce it by half. Stir in oyster sauce and 70 ml of cream. Simmer on low heat for 30 minutes.

Step 3

Prepare the carrot puree. Roughly chop the carrots and place them on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 40 minutes at 356°F. Add garlic 10 minutes before the end of cooking.

Step 4

Transfer the cooked carrots and the peeled white part of the garlic to a saucepan, add 120 ml of cream, and cook over low heat for 10 minutes. Blend until smooth and homogeneous, then season to taste with salt and pepper.

Step 5

Prepare a sauce from green onions. Drizzle the green onions with olive oil and grill them until they are slightly charred. Finely chop them, add lime juice, 30 ml of olive oil, salt, and pepper to taste, and mix well.

Step 6

Assemble the dish. Cut each croissant in half horizontally and remove the soft center (or press it down to create space). Warm the croissant in the oven. Heat the cheeks in the pepper sauce and mash with a fork to create a stew-like consistency (with fibers in the sauce). Spread warm carrot purée (30 g) on the inside of each croissant half, fill with the cheeks (approximately 100–150 g), drizzle with green onion sauce, and serve.