If you read my new assessment of Unreserved, the multi-faceted restaurant at the JW Marriott Orlando Bonnet Creek, you know that chef Peter Kunstek is cooking up some very good foodstuff there.
1 of his more common dishes is the Beef Cheek Ragout with Gnocchi and he shares the recipe in this version of Compliments of the Chef. Truly, he shares 3 recipes: the braised beef cheeks, the potato gnocchi and putting it all alongside one another. The latter is proven in the movie under.
This is a superior total working day job, or you can make the beef cheeks in advance of time and use premade gnocchi (Kunstek says which is good) and assemble the ragout in just a handful of minutes.
Enjoy the video clip then give the recipes a test.
Beef Cheek Ragout
Braised Beef Cheeks – 1 cup (recipe below)
Beef Jus – 1 cup
Potato Gnocchi – 2 cups (recipe down 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 Taste
Shaved Pecorino – garnish
Heat sauté pan with oil, sauté garlic and shallots until caramelized
Insert mushrooms and Swiss chard, season
Insert beef cheek and beef jus.
Cook dinner gnocchi in salted water till they float and are cooked by means of.
Insert gnocchi to ragout, period, and incorporate butter.
Stir and prepare dinner until butter is included and sauce is coating the gnocchi.
Plate and garnish with grated pecorino.
Braised Beef Cheeks
Beef cheeks – 10 kilos
Garlic cloves, diced – 3 ounces
Yellow jumbo onion – 1 just about every (large dice)
Carrots – 1 just about every (large dice)
Celery – 2 ribs (significant dice)
Tomato paste – 1cup
Contemporary sage – 1 handful
Clean oregano – 1 handful
Crimson wine – 1 pint (not extravagant)
Salt and pepper – to taste
Chicken stock/drinking water: 1 gallon
Year beef cheeks with salt and pepper. Sear beef cheeks in huge skillet or dutch oven with a small oil until eventually all sides have coloration. Increase garlic and sauté. Insert onions, celery, and carrots: continuing to sauté. The moment caramelized increase tomato paste and herbs. Following add the bottle of crimson wine and year. Lower for about 2 minutes and then insert hen stock/drinking water combination to deal with the beef. Deliver to a boil and reduce heat till it begins to simmer. Include and prepare dinner on medium-minimal heat till beef cheeks are tender, all around 3 – 4 hours. Alternately, put in oven at 275 levels. Eliminate from jus and separate meat from unwanted fat sections. Strain jus. At the time fats has been removed, return the meat to jus. Cool and it is prepared to use.
¼ pound “00” flour
1 ½ lbs . ricotta cheese
Pinch of salt
2 total eggs
½ cup milk
¼ tsp oil
½ cup grated parmesan cheese
¼ cup chopped parsley
Blend all ingredients besides flour in big mixing bowl.
Include flour and go on to combine till dough regularity is shaped, add far more flour if required.
Let rest 30 minutes. Then making use of little sections of dough, roll into strips and slice into quarter sized items.
Carefully operate gnocchi parts around a gnocchi board or fork to make indents
Add to boiling salted drinking water and cook dinner until finally they float.