Beef Cheek And Fillet, Dorset Snails And Parsnip

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1595
FAT
268%
CHOL
119%
SOD
67%
Uploaded by: Great British Chefs

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Ingredients for 6 servings

1 kg of ox cheek, trimmed

3 tbsp of oil

350 ml of red wine

1 carrot, diced

1/2 onion, diced

1/2 leek, diced

1 celery stick, diced

1 sprig of fresh thyme

1 bay leaf

4 garlic cloves

1 tsp of tomato purée

1/2 star anise

2.5l of Chicken stock

500 g of beef fillet

2 tbsp of oil

4 onions, diced

4 carrots, diced

6 celery sticks, diced

2 bay leaves

750 ml of Madeira

2 l of Chicken stock

6 ready purged snails

1 garlic clove

1 tbsp of parsley

600 g of parsnip, peeled and diced

125 ml of semi skimmed milk

250 ml of double cream

6 parsnips

2 tbsp of olive oil

25 g of butter

1 kg of wild garlic

300 g of butter

180 g of breadcrumbs

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