Beef cheeks in DO with lime-potato mash and grilled radicchio

Dutch Oven, Rind -

Beef cheeks in DO with lime-potato mash and grilled radicchio

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
individual

Grill(s) & Equipment:
• Grill or fire pit for Dutch oven


Ingredients

• 2 beef cheeks, approx. 500 g each
• 2 carrots
• ½ leek
• ½ slice of celery
• 5 sprigs of fresh parsley
• ½ tbsp tomato paste
• ¼ l red wine
• approx. 1 l meat broth, the pieces of meat should be covered ¾ in the pot
• some starch for binding
• Salt
• Pepper

For the lime potato mash:
• 1 kg potatoes, mainly waxy
• 75 g sour cream
• Juice and zest of ½ organic lime
• 30g butter
• 1 pinch of nutmeg
• 1 pinch of white pepper
• Salt

For the radicchio:
• depending on size 2–4 radicchio, halved or quartered
• 4 tbsp maple syrup
• 1 tbsp red wine vinegar
• 3 tablespoons olive oil
• Salt
• Pepper


Practical accessories are available in our FIRE&FOOD shop!

Practical FIRE&FOOD accessories are available in our shop!

preparation

Cut the carrots, leeks and celery into cubes and roughly chop the parsley.
Fry the beef cheeks in the Dutch oven on both sides to preserve as much roasted ingredients as possible.


Then remove the meat and fry the diced vegetables, briefly fry the tomato paste. Deglaze with the red wine and reduce twice until dry.


Now put the cheeks back into the pot, fill them with the meat stock and let everything simmer gently - below boiling point if possible - until the meat is cooked soft and the connective tissue has turned into gelatine. This can take up to 6 hours - especially if you cook the cheeks in one piece.

Turn the meat now and then and top up the liquid if necessary. Remove the cheeks, reduce the cooking liquid and thicken with a little starch.

During the last 30 minutes, boil the potatoes until soft. Add all the ingredients to make a fine, creamy mash with chunks and season with salt and pepper. Grill the radicchio so that it has nice markings but is not completely brown and still crispy on the inside.

Mix the remaining ingredients to make a dressing. Serve everything together.

Recipe by Freddy Boetzelen

The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.


FIRE&FOOD recipe from issue 02/23


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