Beef Cheek Ragout from Unreserved at the JW Marriott Orlando Bonnet Creek

If you study my latest evaluate of Unreserved, the multi-faceted cafe at the JW Marriott Orlando Bonnet Creek, you know that chef Peter Kunstek is cooking up some good foodstuff there.

One particular of his much more well known dishes is the Beef Cheek Ragout with Gnocchi and he shares the recipe in this edition of Compliments of the Chef. Really, he shares three recipes: the braised beef cheeks, the potato gnocchi and putting it all with each other. The latter is demonstrated in the video clip below.

This is a good complete working day project, or you can make the beef cheeks ahead of time and use premade gnocchi (Kunstek states that’s great) and assemble the ragout in just a couple of minutes.

View the video clip then give the recipes a consider.

https://www.youtube.com/look at?v=EaHp4hHnvQ0

Beef Cheek Ragout
Braised Beef Cheeks – 1 cup (recipe below)
Beef Jus – 1 cup
Potato Gnocchi – 2 cups (recipe below)
Roasted cremini mushrooms – ½ cup (halved and pre-roasted)
Rainbow swiss chard – ½ cup
Chopped garlic – 1 tablespoon
Chopped shallot – 1 tablespoon
Butter – 1 tablespoon
Salt and epper – To Style
Shaved Pecorino – garnish

Heat sauté pan with oil, sauté garlic and shallots till caramelized
Incorporate mushrooms and Swiss chard, time
Incorporate beef cheek and beef jus.
Prepare dinner gnocchi in salted h2o until they float and are cooked by means of.
Include gnocchi to ragout, year, and add butter.
Stir and cook until butter is included and sauce is coating the gnocchi.
Plate and garnish with grated pecorino.

Braised Beef Cheeks
Beef cheeks – 10 lbs .
Garlic cloves, diced – 3 ounces
Yellow jumbo onion – 1 every (substantial dice)
Carrots – 1 every single (large dice)
Celery – 2 ribs (big dice)
Tomato paste – 1cup
New sage – 1 handful
Fresh oregano – 1 handful
Purple wine – 1 pint (not extravagant)
Salt and pepper – to flavor
Hen stock/drinking water: 1 gallon

Time beef cheeks with salt and pepper. Sear beef cheeks in big skillet or dutch oven with a minor oil until finally all sides have shade. Insert garlic and sauté. Incorporate onions, celery, and carrots: continuing to sauté. Once caramelized increase tomato paste and herbs. Subsequent increase the bottle of pink wine and season. Decrease for about 2 minutes and then insert rooster inventory/h2o combination to go over the beef. Convey to a boil and decrease warmth until it commences to simmer. Go over and prepare dinner on medium-very low heat until beef cheeks are tender, close to 3 – 4 hours. Alternately, put in oven at 275 degrees. Clear away from jus and independent meat from body fat components. Strain jus. At the time unwanted fat has been removed, return the meat to jus. Neat and it is ready to use.

Potato Gnocchi
¼ pound “00” flour
1 ½ lbs ricotta cheese
Pinch of salt
2 full eggs
½ cup milk
¼ tsp oil
½ cup grated parmesan cheese
¼ cup chopped parsley
Combine all elements besides flour in massive mixing bowl.
Increase flour and continue on to blend until dough regularity is formed, increase much more flour if necessary.
Let rest 30 minutes. Then making use of tiny sections of dough, roll into strips and slice into quarter sized pieces.
Gently run gnocchi pieces around a gnocchi board or fork to make indents
Insert to boiling salted h2o and cook till they float.