Beef Cheeks with Sesame Noodles and Princess Beans

Divide each beef cheek into three parts. It is advisable to let the butcher do this work! Season the cheeks with salt and white pepper and then flour them. Sear them in hot clarified butter and place in a roasting pan (with a lid).

Roughly chop the shallots, garlic (peel beforehand), celery and 2 carrots and sauté briefly in the remaining gravy in the pan. Deglaze with a little red wine, gradually pour in the red wine and let it boil down a little.

Pour the whole thing over the cheeks and pour over the beef stock. Pour the herbs over it and stew with the lid closed in the preheated convection oven at 160 ° C for about 3 hours. After the cooking time, remove the cheeks from the brew, keep them warm and brush the entire remaining contents of the roaster through a hair sieve to free them from the solid components. A little vegetables should be passed through to achieve a better binding.

Let the whole thing simmer in a saucepan and season with chopped dark chocolate.

For the sesame noodles, cook the jacket potatoes in salted water until soft and peel them. Press the potatoes through a potato press and let cool completely. Add the egg yolk, spelled flour, salt, white pepper and nutmeg to the potato mixture and mix well. Then let it rest for about 1 hour.

Shape small potato noodles. Since the mass sticks very strongly, please use flour here. Let the potato noodles steep in boiling salted water. When they come to the surface, they are done. Drain the noodles and fry them in hot clarified butter until golden brown. Finally add the sesame seeds and toss everything in the hot fat again until this has also turned a golden brown color.

Clean the princess beans, cook them in salted water until they are firm to the bite and quench in ice water. Divide the beans into 10 “packets” of the same size and wrap each packet with a slice of bacon. Fry the packets in a little clarified butter on all sides until the bacon has taken on color. Peel the baby carrots and caramelize them in clarified butter and about 2 teaspoons of sugar and a little water. Then put the lid on and steam the whole thing briefly until the baby carrots have the desired firmness.