Art Culinaire, March 22nd, 2001
For the beef cheeks, in a large saucepan over medium heat, bring the beef stock and beef heeks to a boil. Reduce the heat, add the carrots, celeriac, leeks, and parsley root and simmer until ender, about three hours. Remove from the heat and strain through a fine mesh sieve, reserving the vegetables, beet cheeks, and liquid separately. Transfer the beef cheeks to a cutting board, thinly slice, and set aside keeping warm. For the apple and horseradish sauce, in a medium saucepan over medium heat, bring the water, apples, cinnamon, cloves, lemon juice, and sugar to a boil. Reduce the heat, and ...
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