Slow Poached Beef Cheek Served with Pumpkin and Black Truffle Puree

1. Season beef with salt and pepper. In a saucepan, poach the beef cheeks for 3 hours at 90°C with the vegetable stock and 200ml red wine. Keep the lid of the saucepan on.
   
   
2. Keeping the skin on, cut the pumpkin into half.
   
   
3. Bake the pumpkin at 90°C in the oven for 40 minutes. Then tear the skin away and whizz it to a puree.
   
   
4. Chop the herbs and the garlic finely. Then reduce the red wine till one third of it remains.
   
   
5. Mix the pumpkin puree with the black truffles.

To serve

Place some pumpkin puree onto plate and place a beef cheek next to it. Sprinkle the chopped herbs and drizzle the red wine reduction on beef.

Recipe by Chef Diego Chiarini & De Dietrich