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Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms

Duck fat
Ingredients

Beef cheeks

Duck lard

Broccoli

Carrot

Boletus

Thyme

Sugar

MEAT MARINADE:

Red wine (eg Porto)

Celery

Carrot

Parsley

Garlic

Fresh rosemary

2 sticks of cinnamon

Anise

Salt

Black grained pepper

Honeydew honey

Recipe

Preparation:

  1. Prepare the beef cheeks. Put them in brine for 8 hours.
  2. Prepare the meat marinade. Put the meat in for 24 hours and set aside in the fridge.
  3. The next day, cook the cheeks with duck fat at 86 degrees for 12 hours.
  4. Cook the broccoli and then heat it. Sprinkle with thyme.
  5. Caramelize the carrots completely in the pan.
  6. Fry the porcini mushrooms in a pan.
  7. Arrange the cheeks on a plate, garnish with broccoli, caramelized carrots and fresh rosemary. Enjoy your meal!

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