Rare Medium

Pro Tips - Beef

Justin Zammit

Soft parmesan polenta, served ‘en croute’

Meat Beef

Cut Cheek

FOR THE BEEF: Trim exterior sinew, retain trim for stock or jus. Weigh out total weight of trimmed beef cheeks and cure with 2% of the weight of protein. Sprinkle the mix evenly and cure for 2-3 hours. For example: for 2kg of protein then 40g cure is required.
Vacuum seal cheeks in bag with uniform sizes in each bag to ensure even cooking. Place the sealed beef cheeks into a deep gastronorm tray and cover with hot water, ensuring the bags are fully submerged and not overcrowded.
Cook in a combi oven at 100°C with 80% steam for 15 minutes, then reduce to 83°C and continue cooking for 6 hours or until tender. Alternatively, cook the sealed beef cheeks in a water bath at 83°C for approximately 6 hours.
FOR THE POLENTA: Combine the water and milk in a heavy-bottomed saucepan. Bring to a gentle simmer over medium-high heat. Turn the heat down to low. Slowly add the polenta into the liquid in a steady stream while whisking constantly. Once incorporated, swap the whisk for a wooden spoon and cook out for 5 minutes on a medium heat, stirring continuously. Add butter and parmesan, beat in until smooth then portion.
Cut the puff pastry to the required shape, place onto a greaseproof paper lined tray, brush with egg and milk, bake at 180C fan forced for 8-10 min, or until golden.
To serve, warm the polenta with a little milk and beat until smooth. Season.
Heat the beef cheeks with a little of the cooking liquid.
Plate as per photograph and serve with dressed salad leaves.