Uploaded December 2015 | Updated September 2026, 2 weeks ago
Eric Payet, Head chef of La Rive in Cobham shows us how to make Braised cheek of Charolais Beef, crushed avocado & Jerusalem artichoke. He combines French cooking techniques with Mediterranean influences and ingredients prevalent in Spanish cuisine. For this time of the year, Eric recommends a Malbec with this beautiful main course. La Rive offers a menu for every occasion - find out more at larivecobham.com/index.html#home
INGREDIENTS
Beef cheek:
Marinated trimmed beef cheek for 1 week in Red wine
Carrots
Celery
Thyme
Rosemary
Garlic
Onion
Sweet spice
Orange peel
Button mushrooms
Remove meat from liquor, separate the vegetables. Roast all at 300c for few minutes. Bring wine to the boil, skim & pass. Put liquor, meat & veg together & cook for 8h at 85c. remove meat gently, pass & reduce stock until syrup consistency. Reserve meat with reduce sauce until needed.
Avocado cream:
300g of of avocado
80ml of cream
2 lime zest
2g of acide ascorbique
10ml of olive oil
salt & pepper
Blitz until smooth then add 20g of finely chopped shallot.
Gremolata:
2 lime zest
40g of grated parmesan
20g of bread crumb
5g of chopped parsley
salt & pepper
Horseradish cream:
100g of dry creme fraiche
30g of freshly grated horseradish
1 squeeze of lime juice
salt & pepper
Eric Payet, Head chef of La Rive in Cobham shows us how to make Braised cheek of Charolais Beef, crushed avocado & Jerusalem artichoke. He combines French cooking techniques with Mediterranean influences and ingredients prevalent in Spanish cuisine. For this time of the year, Eric recommends a Malbec with this beautiful main course. La Rive offers a menu for every occasion - find out more at larivecobham.com/index.html#home
INGREDIENTS
Beef cheek:
Marinated trimmed beef cheek for 1 week in Red wine
Carrots
Celery
Thyme
Rosemary
Garlic
Onion
Sweet spice
Orange peel
Button mushrooms
Remove meat from liquor, separate the vegetables. Roast all at 300c for few minutes. Bring wine to the boil, skim & pass. Put liquor, meat & veg together & cook for 8h at 85c. remove meat gently, pass & reduce stock until syrup consistency. Reserve meat with reduce sauce until needed.
Avocado cream:
300g of of avocado
80ml of cream
2 lime zest
2g of acide ascorbique
10ml of olive oil
salt & pepper
Blitz until smooth then add 20g of finely chopped shallot.
Gremolata:
2 lime zest
40g of grated parmesan
20g of bread crumb
5g of chopped parsley
salt & pepper
Horseradish cream:
100g of dry creme fraiche
30g of freshly grated horseradish
1 squeeze of lime juice
salt & pepper
