- 180 g (6 oz) Red beets, cut into 1 cmby 1 cm cubes
- 800 g (28 oz) Beef cheek, cleaned Salt, to taste
- 20 g (4 tsp.) Butter
- 10 ml (2 tsp.) Canola oil
- 200 g (1⅓ cups) Onion, brunoised (diced)
- 2 Cloves of garlic
- 300 ml (1¼ cups) Route des épices beer (Dieu du Ciel! microbrew)
- Sprig of thyme
- 10 ml (2 tsp.)Sherry vinegar
- 750 ml (3 cups) Water
- 160 g (5 oz) Polenta, grade 400 (grain size)
- 100 g (3½ oz) Le Fou du Roy cheese
- 90 ml (3 oz) Water
- 90 ml (3 oz) White wine
- 90 ml (3 oz) White vinegar
- 30 g (2 tbsp.) Sugar
- 8 g (2 tsp.) Coarse salt
- 15 g (1 tbsp.) Buckwheat flour
- 15 g (1 tbsp.) White flour
- 1 pinch Salt
- 30 g (2 tbsp.) Water
- 30 g (2 tbsp.) Milk
- 30 g (1 oz) Melted butter
- 30 ml (2 tbsp.) Canola oil
- 100 g (3½ oz) Le Fou du Roy cheese, sliced
- 20 Leaves of parsley
- 10 ml (2 tsp.) Olive oil
- Pepper, to taste
- 1 pinch Fleur de sel
- 4 slices Viande des Grisons, sliced as thin as possible (ask your butcher)
The day before
- Bring water, white wine, white vinegar, sugar and coarse salt to a boil, and pour over the diced beets.
The day of
- Preheat oven to 300°F (140°C).
- Salt the beef cheek.
- In a skillet, brown the cheek on each side using half the butter (10 g [2 tsp.]), and 10 ml (2 tsp.) of canola oil.
- Place the cheek in a baking dish of the same size, if possible.
- In the same skillet, add the remaining 10 g (2 tsp.) of butter and sauté the onions and garlic until lightly browned.
- Deglaze with beer and pour over the beef cheek.
- Add water until the cheek is ⅔ covered. Top with sprig of thyme and cover the dish with plastic wrap and aluminum foil.
- Bake for 3 hours at 300°F (140°C).
- After cooking, drain the cheek in a bowl with onions and garlic, and then break into pieces using a fork. Add a small amount of the cooking juices to get a smooth, but not overly viscous consistency, and add the sherry vinegar.
- Using a round 9 cm pastry cutter, cut four circles of beef cheek.
- Heat water in a saucepan, sprinkle in the polenta, and whisk well.
- On low heat, cover and cook for 45 minutes, taking care to stir the polenta to prevent sticking.
- Add the first 100 g (3½ oz) of Le Fou du Roy cheese and melt. Add salt as necessary and place on a plate between two pieces of parchment paper. Spread polenta to a thickness of 1 cm and set aside.
- In a bowl, combine buckwheat flour, white flour and salt. Add water and milk and mix well. Pour in the melted butter and mix again.
- Preheat oven to 325°F (155°C).
- On a baking sheet covered with parchment paper, spread the batter as thinly and evenly as possible to ensure even cooking.
- When the top turns golden, remove from the oven, wait 30 seconds and place on paper towel.
- Cut four circles of polenta with the same pastry cutter used for the beef cheek.
- Preheat oven to 375°F (190°C).
- Heat canola oil in a nonstick skillet, add the polenta and place the beef cheek on top.
- Bake in the oven for at least 12 minutes.
- When the polenta is crisp and the beef cheek is hot, top with the second 100 g (3½ oz) of cheese slices and bake until they are slightly melted.
- Remove the polenta and beef cheek from the oven and place on a plate. Drain the beets and place them in a bowl with parsley, olive oil, a pinch of pepper and a pinch of salt.
- Place the beet mixture on the beef cheek in equal parts.
- Break off chunks of buckwheat wafer and stick them into the beef cheek. Do the same with Viande des Grisons and serve immediately.
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