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Le Cordon Bleu News, 10/11/2013
Braised beef cheeks, potato gnocchi and leeks
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About this recipe

This recipe of marinated and slow cooked beef cheeks, tender and rich in flavor from the Burgundy wine and served with potato gnocchi and warm leeks coated in vinaigrette, has been specially created to celebrate WACS (World Association of Chefs' Societies) International Chefs' Day on 20th October.

Recipe - Braised beef cheeks, potato gnocchi and leeks

Serves: 4

Preparation time: 3 hours 30 minutes
Cook time: 3 hours

In this recipe:

  • beef cheeks
  • Burgundy red wine
  • potatoes
  • baby leeks
  • bunch chives



Marinate beef cheeks 1 day in advance
Principal ingredients
2 beef cheeks
500 ml Burgundy red wine
1 Burgundy red wine
1 onion, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
20 ml vegetable oil
20 g tomato paste
50 g flour
1 liter veal stock
1 bouquet garni
5 g black peppercorns, crushed
salt, pepper
Potato gnocchi
400 g potatoes
1 egg yolk
75 g flour
28 baby leeks, trimmed
60 ml olive oil
20 ml sherry vinegar
salt, pepper
1 bunch chives, finely chopped
micro chervil

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  1. Beef cheeks: Trim the beef cheeks and remove any skin or excess fat. Divide the cheeks into two so that there are 4 pieces weighing approximately 150 g each. Place in a bowl with the red wine, carrot, onion, celery and garlic. Refrigerate for several hours or overnight.
  2. Preheat the oven to 150°C. Drain and separate the vegetables, the marinade liquid, and the meat. Bring the marinade liquid to the boil, skim; strain and set aside. Pat the beef cheeks dry with a paper towel, place in an ovenproof pan over a medium heat with the oil and brown until evenly colored on all sides. Decant the meat. Brown the carrot, onion, celery and garlic in the same pan, about 2 to 3 minutes. Add the tomato paste and flour. Return the beef cheeks to the pan along with the cooked marinade, veal stock, bouquet garni and black peppercorns. Bring to a simmer and cover. Transfer to the oven and cook until the beef cheeks are tender, about 3 hours.
  3. Potato gnocchi: bake the potatoes (skin on) in the oven with the beef cheeks until they are soft, about 1½ hours. Remove the skin and push the flesh through a fine sieve while still hot (there should be 250 g of pulp). Cool to room temperature. Add the egg yolk and flour and knead until a dough is formed. Shape the gnocchi into evenly sized ovals. Mark with a fork. Cook in boiling salted water until the gnocchi rise to the surface, about 3 to 5 minutes. Refresh by placing into iced water and set aside until needed.
  4. Leeks: Blanch the leeks in boiling salted water until soft, about 5 minutes. Make the vinaigrette (click to read the technique)
  5. Remove the beef cheeks from the pan and strain the sauce through a fine sieve. Reduce over medium heat until the sauce is syrupy in consistency and season to taste.
  6. Pour the vinaigrette over the leeks and warm in a steamer.
  7. Presentation: Pour a little sauce into the center of a plate, top with the dressed, warmed leeks and one piece of beef cheek. Reheat the gnocchi in boiling water, coat with chives and add to the plate to the side of the beef. Decorate with sprigs of micro chervil.

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