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Corned beef cheek with carrot terrine
Ingredients
Corned beef cheek
- 10 1/2 ounces (300 g) lightly trimmed beef cheeks
- 1/4 teaspoon (9 g) curing salt (Morton tender-quick curing salt)
- 2 tablespoons (30 ml) kosher salt
- 2 tablespoons (30 ml) brown sugar
- 1 tablespoon (30 ml) black peppercorns
- 1 tablespoon (30 ml) yellow mustard seeds
- 1 tablespoon (30 ml) coriander seeds
- 1 tablespoon (15 ml) allspice berries
- 2 whole cloves
- 1 bay leaf
Carrot terrine
- 4 large carrots, peeled and sliced into thin wide ribbons with a peeler
- 1/2 cup (120 ml) butter, melted
- 1 tablespoon (15 ml) caraway seeds
Caramelized cabbage
- 3 tablespoons (45 ml) olive oil
- 2 teaspoons (10 ml) mustard seeds
- Small head green cabbage, julienned
- Oil, for searing
- Salt and pepper
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) Dijon mustard
Directions
Corned beef cheek
1. Combine curing salt, kosher salt, and sugar, coat cheeks evenly and rub in.
2. Transfer rubbed cheeks to a vacuum bag.
3. Combine pepper, mustard, coriander, allspice, cloves, and bay leaf and add to the vacuum bag, distributing evenly around beef cheek.
4. Vacuum-seal the bag, place in refrigerator and cure 24-48 hours.
5. Heat immersion circulator to water to 150 F (65 C). Add the cured cheeks and cook for 18 hours. Raise the temperature to 180 F (82 C) and cook for an additional 6 hours.
Carrot terrine
1. Melt butter with caraway seeds and infuse for 20 minutes. Strain, keep the butter, discard the caraway seeds.
2. Blanch carrots for 2 minutes and 15 seconds in boiling water. Plunge into ice water after blanching. Drain. Pat dry.
3. Press carrot slices between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible.
4. In a very small rectangular pan (4 x 8-inch/10 x 20.5 cm), brush caraway butter, make a layer of carrot slices, brush with the caraway-butter again and season with salt. Repeat layering the carrots, butter, and salt to build a terrine that is about 1 inch (2.5 cm) thick.
5. Place a second pan of the same size over the carrot layers to press, adding a weight (such as a box of salt or a can of beans), then refrigerate the weighted terrine overnight.
6. The next day, loosen edges with a knife and invert onto a cutting board.
7. Preheat oven to 500 F (260 C). Line a baking tray with parchment paper.
8. Cut a 1-inch (2.5 cm) wide slice of the terrine, then cut the 2 ends off to make flat edges, for a perfect rectangle (1 x 1 x 4-inch/2.5 x 2.5 x 10 cm) of terrine. Repeat for as many portions as needed. Transfer slices to tray, brush with oil, and bake in a 500 F oven for 4-5 minutes until edges are slightly charred.
Caramelized cabbage
1. Heat olive oil in a small pot, add mustard seeds and heat until they start to pop. Transfer to a bowl to cool down.
2. In a squeeze bottle, mix vinegar, cooled mustard seed-oil mixture, Dijon mustard and honey. Shake to combine.
3. Heat a small amount of vegetable oil in a cast iron pan over high heat. Add julienned cabbage. Char cabbage slightly for 1 minute without stirring, flip and repeat.
4. Remove pan from heat. Add dressing to cabbage and toss, keep warm.
To serve
1. Remove the cured cheeks from the vacuum bag. Steam for 5 minutes to re-heat (if needed) and slice very thin.
2. On a dark plate, place a warm portion of Carrot Terrine down the middle, from top to bottom.
3. To the right, place a small amount of warm cabbage slaw, without leaving any space.
4. Lay slices of the Beef Cheek over the cabbage, fanned out, angled from left to right. Serve immediately.
