1 kg of beef cheeks
4 garlic cloves
1 unit of celery
1 bay leaf
- 500 g of roasted potato
- 350 g of butter
- 100 g of milk
- 50 g of cream
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
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.
Fill the wonton with the beef cheeks and the potato puree and close it with a ravioli-shape.