THE COCOA-PAPRIKA CHEEK

(Our Play on Beef Cheeks with a Mexican Influence)

THE COCOA-PAPRIKA CHEEK

Ingredients: 800g Beef cheeks, 2 Red onions (pureed), 4 cloves Garlic, 2 tbsp Flour, 1 tbsp Smoked paprika, 1 tbsp Cocoa powder, 1 tsp Black pepper, 500ml Red Wine, 1 tbsp Honey, 300ml Beef stock...

Ingredients

  • 800g Beef cheeks
  • 2 Red onions (pureed)
  • 4 cloves Garlic
  • 2 tbsp Flour
  • 1 tbsp Smoked paprika
  • 1 tbsp Cocoa powder
  • 1 tsp Black pepper
  • 500ml Red Wine
  • 1 tbsp Honey
  • 300ml Beef stock

Cooking Method

  1. The Scorch Sear cheeks on maximum heat until dark, charred blocks; remove.
  2. The Architect Fry onion and garlic until sweet; stir in flour to make a paste.
  3. The Bloom Add paprika and cocoa with a 50ml splash of wine; the steam will release the earthy chocolate-smoke perfume.
  4. The Swell Add remaining wine, honey, and stock; return meat. Simmer covered for 100 minutes until melting.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and extra sea salt.

Cuisine: Balkan

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