POT AU FEU (FUSION)


  • 1,69 oz shoyu (Japanese soy sauce)
  • 1 beef cheek
  • 1,1 lb of carrots
  • 1,1 lb of leeks
  • 0,066 lb of celery
  • 4 muscot lemon leaves (Kaffir Lime)
  • 1,1 oz truffle oil
  • chives
  • chervil
  • Red Japanese Steak Grass (shiso)

Cook the beef cheek over a low heat, without salting too much (if you add too much salt, it may be too much with the already salty Japanese soy sauce shoyu). Finely chop the vegetables and add them to the boiling broth.

Add the lime leaves, cover the pot and infuse for 15 minutes. Then remove the leaves from inside.

Add a small amount of truffle oil. Then add a tablespoon of Japanese soy sauce. Crush the herbs.

Being served

Place two slices of beef cheek on a shallow dish. Add vegetables on top and sides of meat. Then add the broth on it and garnish with the herbs you crushed. 

ENJOY YOUR MEAL
 

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