Boneless confit beef cheek confit with noodles

Ingredients:

Reference Exquisitarium: 27007, Boneless confit beef cheek confit with noodles

• Boneless confit beef cheek confit with noodles.
•  Noodels
• Muscatel sauce
• Steamed vegetables: broccoli, carrots, green beans.
• Crunchy roasted corn (kikos)

Defrost the product and reserve the juice to make a sauce. Cut the cheeks when cold (so that they do not fall apart). Heat in the microwave, in a casserole dish or in a bain-marie.

Cut some vegetables into small portions and steam them. Once they are ready, put them to one side.

Meanwhile, cook the noodles. Put water with a little salt in a pot and, when it is boiling, cook the noodles for about 4 minutes. Once they are ready, put them to one side.

Muscatel sauce:

For the muscatel sauce we will need muscatel wine, red wine, a pinch of cornstarch and the juice from the cheeks that we had reserved..

Put the two wines in a saucepan over a medium heat (1/8 of the wine  to the muscatel) and leave to reduce by half; once the reduction is complete, add the meat stock and the cornflour and add it to the wine reduction. Stir until the sauce thickens to your liking; once ready, remove it and leave it to rest.

To prepare the dish:

As a base we will put some noodles, and on top the cheek, which we will cover with a little muscatel sauce, some steamed vegetables and some crunchy kilos..

¡¡¡¡¡Delicious!!!!!