Boeuf carotte, rebuilt by Eric Frechon: beef cheeks braised 4 hours at 140°C (284°F) in a kombu, shiitake, and black miso broth.
Chef Eric Frechon takes the French bistro classic boeuf carotte and gives it a Japanese-leaning backbone. Beef cheeks braise low and slow at 140°C (284°F) for 4 hours, long enough to turn the collagen into gelatin without drying the meat. The bouillon pulls umami from kombu and shiitake, depth from black miso and soy, and aromatics from ginger, garlic, and star anise. It’s then reduced into the sauce.
Watch how he builds the plate: a chilled carrot purée with fresh ginger, glazed baby carrots, tempura onion rings, carrot tops, and dried miso.
THE BROTH
Water, ginger, kombu, shiitake, garlic, star anise, sugar, black miso paste, soy sauce
THE METHOD
1. Build the bouillon and add the beef cheeks.
2. Braise in the oven at 140°C (284°F) for 4 hours.
3. Remove the cheeks and reduce the braising liquid.
4. Plate over carrot and fresh ginger purée with glazed carrots, tempura onion rings, carrot tops, and dried miso.
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