Ingreadient :

• 4 Wagyu Beef Cheek
• 800ml Wagyu Fat
• 4 Bay Leaves1
• 1 Garlic bulb
• 1 Sprig Rosemary
• 400g Parsnips
• 100ml Whole Milk
• 50g Unsalted Butter
• 1 Tsp Salt
• 500ml Veal Stock
• 100ml Apple Cider
• 50ml Apple cider vinegar
• 10g Fresh Bay Leaves
• Roasted Parsnips
• Wasabi Flowers
• Nasturtium

Direction :

1. Season the beef cheeks with salt and pepper.
2. Heat Wagyu beef fat until fully melted in an ovenproof pot.
3. Add garlic, rosemary, and bay leaves to the melted fat.
4. Sear beef cheeks in a separate skillet until browned.
5. Transfer beef cheeks to the pot, ensuring they’re submerged in the fat.
6. Cook in the oven at 135°C for 3-4 hours until tender.
7. Cool and store in the fat
8. Peel and chop the parsnips
9. Place in a pot with the milk, butter and salt, cover with a cartouche and bring to the boil.
10. Simmer until the parsnips are completely tender. Strain off the liquid and reserve for later.
11. Transfer the parsnip to the vita prep add a small amount of the cooking liquid and blend until smooth (add a little of the liquid until you reach the desired consistency).
12. Over a medium heat, add your cider with the bay leaves and reduce by half
13. Add the veal jus and reduce again by half
14. Season with the cider vinegar