Ingredients
Beef cheeks
-
1 kg of beef cheeks
-
1 onion
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4 garlic cloves
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1 carrot
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1 unit of celery
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1 bay leaf
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Meat broth
-
Olive oil
Potato puree
- 500 g of roasted potato
- 350 g of butter
- 100 g of milk
- 50 g of cream
- Salt
Elaboration
Beef cheeks
Mark the meat in olive oil and sautée the vegetables. Add it along with water and meat broth to a port for 40 minutes. After this time, strain it and reserve the meat. Reduce the sauce and add butter.
Introduce again the beef cheeks and cook it for five more minutes. Let it cool
Potato puree
Mash the potatoes when they are still warm and introduce the butter
Pass the potato through the masher, even though it is hot, and then add butter, turmeric and milk. Add olive oil.
Wonton
Cook the wonton sheets and then cool them down with water and ice. Let them dry.
Finishing
Fill the wonton with the beef cheeks and the potato puree and close it with a ravioli-shape.
