Beef Cheek with Native Pepper Berry Jus Recipe

Name: Beef Cheek with Native Pepper Berry Jus Recipe
Total time: 20 min
Ingredients: 10 portions (approximately 2.8 kg) beef cheeks, sous vide; 10 small eschalots, cut into eighths; 10 sprigs thyme, leaves roughly chopped; 15 native pepper berries, lightly crushed; 300 mL red wine; 1 L hot water; 150 g MAGGI® Jus Lié Beef Flavoured Sauce Mix

Brand
Preparation time
20 min
Difficulty
Easy
Number of servings

10

Tender sous vide beef cheeks served with a rich native pepper berry jus lié, finished with red wine, eschalots and thyme for a deep, savoury flavour.

Ingredients

MAGGI Jus Lié Beef Flavoured Sauce Mix

10 portions (approximately 2.8 kg) beef cheeks, sous vide
10 small eschalots, cut into eighths
10 sprigs thyme, leaves roughly chopped
15 native pepper berries, lightly crushed
300 mL red wine
1 L hot water
150 g MAGGI® Jus Lié Beef Flavoured Sauce Mix

Preparation

1

Reheat the beef cheeks as per pack directions.
2

In a saucepan, combine the eschalots, native pepper berries, thyme and red wine. Reduce by two-thirds.
3

Add the water and bring to just below the boil. Whisk in MAGGI® Jus Lié Beef Flavoured Sauce Mix, return to the boil and simmer for 1–2 minutes.
4

Serve the beef cheeks with the native pepper berry jus lié.

Use green or pink peppercorns in place of native pepper berries for a milder flavour variation.

Beef Cheek with Native Pepper Berry Jus Recipe

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Related Products

MAGGI JUS LIÉ Beef Flavoured Sauce Mix 1.8kg x 6

MAGGI Premium Jus Lié Beef Flavoured Sauce Mix 4 x 300g

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