Braised Beef Cheeks, Cauliflower Puree, Seared Scallops

Sat, 12 October 2019

Chef: Neal Kearns from Carton House

Ingredients:

2 beef cheeks, trimmed by your butcher

8 shallots

2 cloves of garlic

1 Carrot, peeled and chopped

200g unsalted butter

1 bunch of fresh thyme

1 bunch rosemary

2 bay leaf

400ml quality red wine

750ml beef stock

2 heads of Cauliflower

8 Scallops

500ml Veg Stock

200ml cream

Method:

1. Preheat the oven to 140ºC/275ºF/gas 1.
2. Crush the Garlic, between your knife and Chopping Board.
3. Place 100ml Olive Oil in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
4. Add the shallots and carrots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves, bay and rosemary straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
5. Bring to the boil, cook the wine until reduced by half.
6. Pour in enough beef stock to cover and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until tender.
7. Prep the Cauliflower, chop the white of the head and place in a saucepan.
8. Pour in the cream, 100g of butter and enough veg stock to just cover the cauliflower. Season and bring to simmer. Cook for about 6-7 minutes, until the cauliflower is tender.
9. Strain the cauliflower, keeping the liquid. Place the Cauliflower in a blender and blitz, adding some of the cooking liquid until you have a nice puree consistency. Season, and pass through a sieve so its super smooth.
10. Heat a separate pan and add 50ml olive oil. Make sure the pan is hot and sear the scallops for 30 seconds each side, add a knob of butter to the pan and allow to Caramelise.
11. Serve the Puree on a plate, Beef cheek on top and garnish with a scallop to finish.  Enjoy