Lunch

Beef Cheek Carpaccio with Charred Brassica & Horseradish Foam

Name: Beef Cheek Carpaccio with Charred Brassica & Horseradish Foam
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 servings
Ingredients: 1 lb beef cheeks, trimmed and halved; 2 cups beef stock; 1/2 cup red wine; 1 medium carrot, chunked; 1 small onion, halved; 2 cloves garlic, smashed; 2 bay leaves; 1 tsp black peppercorns; Sea salt; 3 tbsp heavy cream; 2 tbsp prepared horseradish; 1 tsp lemon juice; 3 cups cavolo nero, chopped; 2 radishes, thinly shaved; 2 tbsp olive oil, divided; 1 lemon, halved; Fleur de sel and cracked black pepper

Beef cheeks are braised low and slow until butter-tender, then chilled, sliced razor-thin, and layered raw on a plate with charred cavolo nero and crispy radish. A cloud of horseradish foam and charred lemon oil complete this bold, architectural dish.

520calper serving 48gprotein 16gcarbs 26gfat 20min prep 180min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this