Corned Beef Cheek with Carrot Terrine

Yield: 4-5 servings, as a small plate

Ingredients:

Corned Beef Cheek:

• 10 ½ ounces (300 g) lightly trimmed beef cheeks
• ¼ teaspoon (9 g) curing salt (Morton tender-quick curing salt)
• 2 tablespoons (30 ml) kosher salt
• 2 tablespoons (30 ml) brown sugar
• 1 tablespoons (30 ml) black peppercorns
• 1 tablespoons (30 ml) yellow mustard seeds
• 1 tablespoons (30 ml) coriander seeds
• 1 tablespoon (15 ml) allspice berries
• 2 whole cloves
• 1 bay leaf

Carrot Terrine:

• 4 large carrots, peeled and sliced into thin wide ribbons with a peeler
• ½ cup (120 ml) butter, melted
• 1 tablespoon (15 ml) caraway seeds

Caramelized Cabbage:

• 3 tablespoons (45 ml) olive oil
• 2 teaspoons (10 ml) mustard seeds
• Small head green cabbage, julienned
• Oil, for searing
• Salt and pepper
• 1 tablespoon (15 ml) white wine vinegar
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) Dijon mustard

Method:

For the Corned Beef Cheek:

Combine curing salt, kosher salt, and sugar, coat cheeks evenly and rub in.

Transfer rubbed cheeks to a vacuum bag.

Combine pepper, mustard, coriander, allspice, cloves, and bay leaf and add to the vacuum bag, distributing evenly around beef cheek.

Vacuum-seal the bag, place in refrigerator and cure 24-48 hours.

Heat immersion circulator to water to 150 F (65 C). Add the cured cheeks and cook for 18 hours. Raise the temperature to 180 F (82 C) and cook for an additional 6 hours.

For the Carrot Terrine:

Melt butter with caraway seeds and infuse for 20 minutes. Strain, keep the butter, discard the caraway seeds.

Blanch carrots for 2 minutes and 15 seconds in boiling water. Plunge into ice water after blanching. Drain. Pat dry.

Press carrot slices between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible.

In a very small rectangular pan (4 x 8-inch/10 x 20.5 cm), brush caraway butter, make a layer of carrot slices, brush with the caraway-butter again and season with salt. Repeat layering the carrots, butter, and salt to build a terrine that is about 1 inch (2.5 cm) thick.

Place a second pan of the same size over the carrot layers to press, adding a weight (such as a box of salt or a can of beans), then refrigerate the weighted terrine overnight.

The next day, loosen edges with a knife and invert onto a cutting board.

Preheat oven to 500 F (260 C). Line a baking tray with parchment paper.

Cut a 1-inch (2.5 cm) wide slice of the terrine, then cut the 2 ends off to make flat edges, for a perfect rectangle (1 x 1 x 4-inch/2.5 x 2.5 x 10 cm) of terrine. Repeat for as many portions as needed. Transfer slices to tray, brush with oil, and bake for 4-5 minutes until edges are slightly charred.

For the Caramelized Cabbage:

Heat olive oil in a small pot, add mustard seeds and heat until they start to pop. Transfer to a bowl to cool down.

In a squeeze bottle, mix vinegar, cooled mustard seed-oil mixture, Dijon mustard and honey. Shake to combine.

Heat a small amount of vegetable oil in a cast iron pan over high heat. Add julienned cabbage. Char cabbage slightly for 1 minute without stirring, flip and repeat.

Remove pan from heat. Add dressing to cabbage and toss, keep warm.

To Serve:

Remove the cured cheeks from the vacuum bag. Steam for 5 minutes to re-heat (if needed) and slice very thin.

On a dark plate, place a warm portion of Carrot Terrine down the middle, from top to bottom.

To the right, place a small amount of warm cabbage slaw, without leaving any space.

Lay slices of the Beef Cheek over the cabbage, fanned out, angled from left to right. Serve immediately.