BEEF CHEEK, PEARS AND ENDIVES

S
SERVES 4
BEEF CHEEKS
2 big beef cheeks
25g of butter
10g of toasted hay
REDCURRANT WINE
SAUCE BASE
350g of redcurrant wine
120g of unsalted butter
a teaspoon of honey
SMOKED REDCURRANT
WINE SAUCE
Half the amount of the
redcurrant sauce base
1 plastic container
1 smoke gun
Cut hay for smoking
ENDIVES
4 big ecological endives
The smoked redcurrant sauce
VERBENA AND PEAR JUICE
100ml of pear juice
10 big leaves of verbena
PEAR SHEETS
The verbena and pear juice from above
4 green and frm pears
A Japanese vegetable cutter
VERBENA PURE
200g redcurrant wine sauce
10g of picked verbena
70g of baby spinach
50g of spinach pure
BROWN BUTTER SAUCE
50 ml of chicken glace
25 ml of brown butter
1 teaspoon of chopped parsley
1 teaspoon of chopped charlottes
1 teaspoon of balsamic apple vinegar
METHOD
BEEF CHEEKS
Take the membranes off the cheeks and
trim them. Seal in a vacuum bag with
the butter and hay and cook in a water
tank for 24 hours at 72
c
. Cool down and
remove the hay. Portion the cheeks and
roast them with butter and thyme. Pour
the fat off and add a tiny amount of
butter and then glace the meat with
chicken glace.
REDCURRANT WINE BASE
Cook the wine for 2 min. Add the butter
and honey and let it cook for another 2
min. Hand blend and season with a little
salt. Cool down to room temperature.
SMOKED REDCURRANT SAUCE
Pour the sauce into a plastic container
with a lid. Use the smoke gun to smoke
the sauce. Repeat this 2 times.
ENDIVES
Seal the endives with the smoked
redcurrant wine sauce and cook at 70
c

for 20 min.
VERBENA AND PEAR JUICE
Blend the juice and verbena together and
strain. Keep cold.
PEAR SHEETS
Peel the pears and turn them on the
Japanese cutter so that you will have
long strips of pears. Cut these strips into
7cm x 7cm squares. Seal these pear
sheets with the verbena and pear juice
in a vacuum machine to impregnate the
verbena avour into the pear sheets.
VERBENA PURE
Blend the redcurrant wine sauce,
verbena and baby spinach together.
Strain and thicken with the spinach
puree when serving the sauce. It will
discolor fast so do this at the very end of
the plating.
BROWN BUTTER SAUCE
Warm the chicken glace and adjust with
a little water if needed. Season the sauce
with vinegar and salt. Split with the brown
butter and add the chopped herbs. Serve
tableside.

SERVING
Cut the meat in two lengthwise. Cut
the endives in 3 pieces and discard the
bottom part. Divide the top part into two
pieces by taking the middle out. Cut the
middle part in halves. Dress the small
endive pieces around the meat. Line out
the pear sheets and warm them, lightly
season with salt and lemon juice. Dress
12 pieces of pear sheets per plate and
cover the meat and endives. Decorate
with the small verbena leaves on top of
the pear sheets. Put the verbena pure
sauce on and serve the brown butter
sauce tableside.
Redzepi's
Recipe
Redzepi's
Recipe
LIMFJORDS OYSTER
AND HORSERADISH
S
SERVES 4
OYSTER
4 big Limfjords oysters
POTS
4 small cast-iron pots with lids
A lot of small beach stones
Some cockles and mussel shells
1 handful of green seaweed
1 handful of Icelandic moss
SAUCE
dl of whole milk
dl of fresh cream
VINEGAR TAPIOCA
30g of tapioca pearls
1 dl of balsamic apple vinegar
GARNISH
32 pieces of shaved horseradish
20 small parsley leaves
40 small cut stems of garden sorrel
40 small cut stems of watercress
24 small leaves of beach portulak
8 pieces of beach cabbage fowers
48 pieces of elderberry capers
METHOD
OYSTERS
Chuck up the oysters and keep out on ice.
Clean and cook the oyster shells. Dry off.
POTS
Fill the pots with the stones making
sure that the oyster shells will t into the
middle when served. Dress the seaweed;
mussel shells and moss around the
centre, where the oyster shell will be,
making sure that it will look like the
environment where it comes from. Pour
1 dl of water in the bottom.
SAUCE
Mix and keep warm in a small squeeze
bottle.
VINEGAR TAPIOCA
Pour the tapioca pearls in boiling water
and cook for 20min. Strain and rinse the
starch off in cold water. Marinate with the
vinegar for at least 3 hours.
GARNISH
Divide all the things into 4 cups and keep
cold.
SERVING
Poach the oysters in water for 10-15
sec depending on the size. Cut into
3-4 pieces and put them in the warm
oyster shells. Pour a little bit of the
cream sauce on top and divide a
teaspoon of vinegar tapioca on top of
each oyster. Pour one garnish cup on
each oyster and rearrange the herbs so
that it looks nice. Close the oyster with
the top shell. Warm the pots up so that
a lot of steam is captured inside. Very
fast lift the lids off and put the oysters
in. Close and serve.
TARTAR OF BEEF AND
TARRAGON EMULSION
S
SERVES 4
TARTAR
250g of beef tenderloin

TARRAGON EMULSION
125g tarragon (2-3 bunches)
50g chicken glace
35g apple vinegar
150g grapeseed oil
1 small shallot
1 clove of garlic
4g thickener

JUNIPER GRANULATE
8g juniper berries
3g caraway seeds
3g coriander seeds

GARNISH
40g wood sorrel
1 small piece of horseradish
1 small shallot
10g crumbled rye bread
Mustard oil
METHOD
TARTAR
Trim the meat free of sinews and scrape
it lengthwise with a sharp knife. Make
sure the meat keeps some consistency
and avoid chopping it or scraping it too
fnely. Set up the strands of meat to
shape a small square per portion.
Redzepi's
Recipe
TARRAGON EMULSION
Pick the tarragon off the stems and rinse
the leaves carefully. Peel and chop onion
and garlic. Mix everything together in a
thermomix bowl and mix with vinegar
and chicken glace. Emulsify with the oil
and strain. Add the thickener and set in
fridge.

JUNIPER GRANULATE
Toast all the spices in a pan to release
the aromas and blend them to a coarse
powder.

GARNISH
Peel the horseradish and scrape it into
ne long pieces with a knife. Cut the
shallot in ne slices, with 2-3 onion rings
per person. Pick the stems off the wood
sorrel and soak them in iced water to
crisp up. Spin them dry and store in
fridge until serving. Toast the ryebread
with a knob of butter until golden and
crispy.
SERVING
Arrange the meat on a plate and season
it with salt and mustard oil. Add 6-7
strings of horseradish and the toasted
ryebread. Finally cover the meat entirely
with wood sorrel leaves. Sprinkle the
juniper granulate next to the meat and
smear a spoonful of the emulsion on the
plate. Serve with a warm tissue as this
dish is to be eaten without cutlery.
FOUR 48 MAGAZINE
S
THE HEN AND THE EGG
SERVES 4
HERBS
Chickweed
Ramson fowers
Groundelder
Onion cress
THYME BUTTER
Butter
Lemon thyme
Grounded black pepper
SPINACH AND RAMSON
32 big baby spinach leaves
32 semi big kim leaves
of ramson
Redzepi's
Recipe
HAY OIL
Toasted hay
Grapeseed oil
Small squeeze bottle
DUCK EGGS
4 fresh duck eggs
SALT
4 half egg shells
ls sydesalt
RAMSON SAUCE
Big ramson leaves
Water
Butter
Chicken glace
Rapeseed oil
POTATO CHIPS
4 small washed potatoes
Frying oil
TERRACOTTA FOR THE
CONDIMENTS
4 small terracottas
4 napkins
METHOD
Bring a plate at 280c to the table to allow
the guests to cooks the dish. The waiter
should put the hay oil on the hot plate
and the guest cracks the egg in and wait
1 min and a half. Then the guest adds the
butter, vegetables & herbs. The waiter will
then add the ramson sauce.