Beef cheek, oyster, polenta chip
Beef cheek, oyster, polenta chip

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, beef cheek, oyster, polenta chip. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Beef cheeks are slow cooked in a rich red wine sauce and served with creamy parmesan polenta. Add the beef cheeks, red wine, beef stock, brown sugar, thyme, bay leaves and a good pinch of both salt and pepper. Bring to a simmer, place the lid on top and put into the oven for.

Beef cheek, oyster, polenta chip is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Beef cheek, oyster, polenta chip is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook beef cheek, oyster, polenta chip using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beef cheek, oyster, polenta chip:
  1. Take 1 small beef cheek
  2. Make ready 1 oyster
  3. Prepare 60 grams mayonnaise
  4. Prepare 100 grams polenta
  5. Take 1 radish
  6. Prepare pinch pea shoots
  7. Take tsp wakami
  8. Get pinch kombu

Originally these ricotta and polenta chips were going to be fried. In fact I started to do so, but I was creating a bit of a mess. Oysters were once as cheap as chips and were used as filled in pies like this. Now a beef and oyster pie is posh enough for a prince.

Instructions to make Beef cheek, oyster, polenta chip:
  1. Beef cheek soaked over night in beer
  2. Seal on all sides and pour back over with the beer and some stock
  3. Braise for 3 hours at 200°
  4. Blend mayo and oyster
  5. Cook polenta in 400 ml of milk
  6. Set polenta in a tub leaving a thickness of about 2cm
  7. When cooled cut out polenta into chips and roll in more raw polenta. Fry at 280°
  8. Slice radish and add to seaweed and shoots. Dress with olive oil and salt

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