Taste of Thursday with Chef Taryn Wa of Savoury Chef Foods

Beef Ribeye & Braised Cheek

 

 

Roasted beef ribeye and braised beef cheek, creamy potato purée, glazed heirloom carrots, and chimichurri

Yield: 4 servings

Ingredients

Beef Cheeks and Jus

½ lb beef cheeks

small pinch salt

2 tbs vegetable oil

1 small carrot, cut into chunks

1 stalk celery, cut into chunks

½ an onion, cut into chunks

¼ cup red wine

1 tbs tomato paste

2 cup beef stock

1 clove garlic, crushed

3 sprigs thyme

3 black peppercorns

Ribeye

1.5 lbs ribeye

3 tbs vegetable oil

salt and pepper to taste

Glazed Heirloom Carrots

2 bunches multicolour baby heirloom carrots, trimmed and scrubbed

½ cup chicken stock

1 garlic clove, crushed

2 tbs butter

1 sprig thyme

Potato Puree

2 Yellow Large Potatoes, peeled and cut into large chunks

1 tbs Kosher Salt

¼ c cream

1/4 Sprig Fresh Thyme

1 small piece of lemon zest

2 tbs butter

Chimichurri

½ clove garlic, peeled and chopped fine

¼  Shallot, peeled and chopped fine

¼ bunch fresh parsley, stems removed and chopped fine

1 small pinch dried oregano

2 tbs sherry vinegar

3 tbs extra virgin olive oil

salt and pepper to taste

Garnish

2 radish, sliced thin on a mandolin

4 small sprigs chervil

Method

Beef Cheeks and Jus

Preheat oven to 300°F

This would be best done the day before serving

1. Season cheeks with salt (be careful to not over-season as the braising liquid is heavily reduced).
2. Heat a few tablespoons of oil in a heavy oven-safe pan or Dutch oven.
3. Place the cheeks in the pan and sear on all sides until golden brown
4. Remove beef from pan, turn down the heat and add the carrots, onion and celery
5. Cook the vegetables until golden
6. Add the tomato paste and let the tomato paste caramelize slightly
7. Deglaze the pan by adding the red wine and scrape any pieces of meat that are stuck to the pan and stir.
8. Add stock, garlic, thyme and peppercorns
9. Cover and place the pan in the oven
10. Cook until tender but not falling apart (approx. 4-5 hours)
11. Remove cheeks from the pot and let cool
12. Reduce the braising liquid (this will become the sauce)
    1. Strain out the vegetables, thyme and garlic
    2. Skim off any excess fat
    3. Reduce the liquid over medium heat until it is a sauce consistency and can coat the back of a spoon
    4. Set aside
13. Trim cheeks and slice into 4 pieces

Ribeye

Preheat oven to 375F

1. Trim most exterior fat from the ribeye and truss with twine
2. Season and sear the ribeye:
   1. Heat a cast iron skillet over high heat
   2. Rub the roast with vegetable oil and season with salt and pepper
   3. Sear the beef on all sides until golden brown
3. Roast beef  in oven until internal temperature reaches 120F
   1. Let rest for 10 minutes before slicing into 6 oz portions

Glazed Heirloom Carrots

1. In a medium saucepan combine the chicken stock, garlic clove, thyme and salt, bring to a boil
2. Add carrots and cook until tender over medium heat
3. Let the liquid reduce and turn into a thick glaze, continue basting carrots as the liquid reduces
4. Keep warm

Potato Puree

1. Put the potatoes in a pot and cover with cold water and add salt
2. Bring to a boil
3. Turn down heat and simmer until potatoes are tender
4. Meanwhile, put cream in a small pot with thyme and lemon zest, heat over low heat to infuse flavours.
5. After 20 minutes, remove and discard thyme and lemon zest from cream
6. Once potatoes are tender, push through a ricer into a bowl
7. Add butter and cream and mix, keep warm

Chimichurri

1. Mix all ingredients together
2. Season to taste

Assembly

1. Serve the 1 slice of beef cheek and 1 slice of beef ribeye per person, with potato puree and carrots.
2. Garnish with radish slices and chervil leaves

 

Chef Taryn Wa, Savoury Chef Foods

Facebook: /SavouryChef
Twitter: @SavouryChef
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Website: www.savourychef.com

As co-founder and culinary director of Savoury Chef Foods, Taryn Wa’s abiding passion for food and commitment to culinary excellence is every bit as authentic as the enduring family recipe from which it’s derived.

Born in Vancouver, Taryn found third-generation inspiration half a world away in South Africa’s multicultural mosaic and further accentuated a palate already steeped in Asian tradition with subtle hints of Indian, British and Portuguese influences.

Since its inception in 2006, Savoury Chef has carved out a niche as one of Vancouver’s premier catering and full-service event coordinators. Taryn and her staff have entertained an array of celebrities, royalty and two former U.S. Presidents, and acted as exclusive caterer to the Cirque Du Soleil tours in Vancouver as well as Canada Northern House during the 2010 Vancouver Olympics. Taryn won the People’s Choice award for “Best Food” at Taste BC 2012 and both People’s and Judge’s Choice awards at the Chef’s Table Society Curry Cup in 2014. She is also an active member of Les Dames d’Escoffier.