Rich Beef Cheek Savory Churned Cream

Thermomix recipe: Rich Beef Cheek Savory Churned Cream. Ready in 520 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 600 g beef cheeks, trimmed of silver skin and excess fat
• 20 g olive oil
• 100 g onion, quartered
• 50 g carrot, roughly chopped
• 50 g celery, roughly chopped
• 2 cloves garlic
• 100 g dry red wine
• 400 g beef stock
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 300 g heavy cream (35% fat)
• 300 g ice cubes

Instructions

1. Cut beef cheeks into 2-3 large pieces. Season lightly with salt and pepper.
2. Add onion, carrot, celery, and garlic to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
3. Add olive oil. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
4. Add the beef cheeks to the bowl. Cook 5 min / 120°C / Reverse / Speed 1 to brown lightly. Remove measuring cup and place simmering basket on lid.
5. Add red wine, beef stock, rosemary, thyme, bay leaf, salt, and pepper. Cook 3 hours 30 min / 95°C / Reverse / Speed 1. Remove measuring cup and place simmering basket on lid. Pause halfway through (after 1 hour 45 min) to scrape down sides and check liquid level, adjust if needed.
6. Carefully remove beef cheeks from the bowl and set aside. Strain the braising liquid through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid. Discard solids. Shred about 50 g of the tender beef cheek very finely and set aside.
7. Clean the Thermomix bowl. Add heavy cream, 200 g of the strained braising liquid, and the 50 g of finely shredded beef cheek to the bowl.
8. Cook 10 min / 85°C / Reverse / Speed 1 to infuse the cream. Remove measuring cup and place simmering basket on lid.
9. Strain the cream mixture through a very fine-mesh sieve into a shallow container, pressing on the solids to extract all liquid. Discard solids. Cover the container and chill in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
10. Once the cream base is thoroughly chilled, add it to the clean, dry Thermomix bowl along with the ice cubes.
11. Process using 10-second bursts of Turbo or Speed 10, scraping down the sides of the bowl after each burst, until a thick, icy, soft-serve consistency is achieved (similar to a savory sorbet or granita). This may take 3-5 bursts.
12. Serve immediately in small portions as a gourmet starter or palate cleanser. Garnish with a fresh herb sprig if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.