Chinese-French style beef cheeks

«In 2011, I entered the Free University, Asia and Africa School, and started studying Chinese. In 2015-2016, I lived in Suzhou and Shanghai, China. During this period, I became particularly interested in cooking. Before the pandemic in Georgia, I had tour groups from China, but now I teach Chinese at home. I also work in aviation, for an American company that buys/sells aircraft parts. I work in the business development department. I am a finalist on season 7 of the show MasterChef. I have a blog on Instagram dedicated to cooking, lifestyle and travel. In the near future I plan to do a cookery blog on TikTok and take part in the Orbeliani New Year Bazaar, where I will cook Chinese food. I will also be holding master classes starting next year”. - Alexandra Korenevich

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Ingredients

Portions :

Ingredients:

Beef cheeks

1.25 piece

carrot

0.75 piece

Onion

0.5 piece

Celery stalk

0.5 piece

Garlic

1 clove

Ginger alive

7.5 gram

Bay leaf

0.5 piece

Cinnamon stick

0.25 piece

star anise

0.5 piece

Carnation

0.75 piece

Light soy sauce

20 milliliter

dark soy sauce, little bit Worcestershire sauce

0.4 table spoon

potato flour

2.5 gram

Red dry wine

200 milliliter

For the vanilla and pepper purée:

Potato

1.5 piece

Milk

37.5 milliliter

vanilla paste

3.75 teaspoon

Salt, Grounded pepper and butter to taste

Cranberry sauce:

stosh

150 gram

Sugar

0.75 table spoon

Salt

0.25 a pinch

Cognac

1.25 milliliter

Carrots glazed in their own sauce:

pieces of parchment

1.25 piece

carrot juice

0.5 piece

Butter

17.5 gram

Salt

0.25 a pinch

step

You will need a Pressure Cooker. Cooking method: sprinkle beef cheeks with pepper and salt and roast in a pan for 5-5 minutes on each side over high heat. Transfer to a pressure cooker and add light soy sauce, dark soy sauce, cinnamon, anise star, chopped onion, carrot, celery stalk, 3 cloves of garlic, a piece of ginger, bay leaf, 1 tsp Worcestershire sauce, wine and water to cover the meat.

step

Cook for 1 hour in a pressure cooker over medium/low heat.

step

In a separate pan, stir-fry the same ingredients we added to the meat in the pressure cooker - just without the wine.

step

When the meat is ready, pour the juice from the pan into the sauce in the pressure cooker and thicken it with the starch that we previously dissolved in a little water. Strain and the sauce is ready.

step

Mash: Boil the potatoes and heat the milk. Make a standard mash. Add ground pepper and vanilla to taste.

step

Cranberry sauce: Pour the cranberries (or other berries of your choice) into a saucepan with the sugar and a little salt. Wait until it comes to the boil, crush a little and add the brandy. Strain.

step

Glazed carrots in their own juice with butter: Slice the carrots into rings. Put them in a small saucepan, add butter, carrot juice and salt. Put parchment on top in contact with the contents. Boil until the juice has evaporated and the carrots are cooked. Serve the dish.

Serve

Bon Appetite!

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