Beef Cheek, Beef Fillet, Snails, Parsnip Recipe

Ingredients For Beef Cheek, Beef Fillet, Snails, Parsnip Recipe

• 1000 gram Ox cheek
• 3 tablespoon Oil
• 350 milliliter Red wine
• 1 Carrot
• 0.5 Onion
• 0.5 Leek
• 1 stick Celery
• 1 sprig Fresh thyme
• 1 Bay leaf
• 4 Garlic Cloves
• 1 teaspoon Tomato puree
• 0.5 Star anise
• 2.5 liter Chicken Stock
• 500 gram Beef fillet
• 2 tablespoon Oil
• 2 tablespoon Oil
• 4 Onions
• 4 Carrots
• 6 stick Celery
• 1 sprig Fresh thyme
• 2 Bay leaves
• 1500 milliliter Madeira
• 2 liter Chicken Stock
• 6 Ready purged snails
• 1 Garlic Clove
• 1 tablespoon Parsley
• 600 gram Parsnip
• 125 milliliter Semi skimmed milk
• 250 milliliter Double cream
• 6 Parsnips
• 2 tablespoon Olive oil
• 25 gram Butter
• 1000 gram Wild garlic
• 300 gram Butter
• 180 gram Breadcrumbs
• 1000 gram Ox cheek
• 3 tablespoon Oil
• 350 milliliter Red wine
• 3 tablespoon Oil
• 1 Carrot
• 0.5 Onion
• 0.5 Leek
• 1 stick Celery
• 1 sprig Fresh thyme
• 1 Bay leaf
• 4 Garlic Cloves
• 1 teaspoon Tomato puree
• 0.5 Star anise
• 2.5 liter Chicken Stock
• 600 gram Parsnip
• 125 milliliter Semi skimmed milk
• 250 milliliter Double cream
• 2 tablespoon Oil
• 4 Onions
• 4 Carrots
• 6 stick Celery
• 1 sprig Fresh thyme
• 2 Bay leaves
• 6 Ready purged snails
• 1 Garlic Clove
• 300 gram Butter
• 1 tablespoon Parsley
• 1000 gram Wild garlic
• 180 gram Breadcrumbs
• 300 gram Butter
• 500 gram Beef fillet
• 2 tablespoon Oil
• 6 Parsnips
• 2 tablespoon Olive oil