Beef Cheek Miroton with Potato Galette and Tomato-Onion Compote
- 4 beef cheeks
- 13 1/2 fluid ounces pot au feu stock (40 cl)
- fleur de sel
- 10 fluid ounces beef jus (30 cl)
- 1/4 bunch chives
- 5 black Sarawak peppercorns
Step 1: Beef Cheeks
Remove all the nerves, the fat, and the cartilage from the beef cheeks. Season lightly with fleur de sel. Put into a sous-vide bag, and add the peppercorns and the pot-au-feu stock. Seal the bags and plunge into boiling water. Remove immediately and put in ice water to cool.
Cook the beef cheeks in the bags for 36 hours in 140°F (60°C) water.
Once cooked, remove the bags from the water, and cool immediately in ice water.
Step 2: Compote
Make a bouquet garni with the parsley stalks, thyme, and half the bay leaf.
Peel the onions, cut in half lengthwise, and remove the layers one by one. Cut into 1/10 inch (3 mm) wide strips, cutting from the top to the bottom.
Melt the butter in a sauté pan, and add the onions and the bouquet garni. Season with fleur de sel, and sweat until the onions are a light golden brown.
Once the onions are tender, deglaze the pan with aged wine vinegar, and reduce until dry. Moisten with the chicken stock, and cook, uncovered, on the edge of the range. Stir often, so as to obtain an even color. Once the onions are cooked and the stock is reduced almost to nothing, season as needed and place into a stainless steel container. Cover with plastic wrap and chill.
When ready to serve, reheat the onions, and add the marjoram leaves and the julienned tomato. Season as needed, and add a few drops of aged wine vinegar.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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