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Kasha Iz Topora – Buckwheat Porridge with Penny Bun Mushrooms and Stewed Beef Cheeks

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Kasha Iz Topora – Buckwheat Porridge with Penny Bun Mushrooms and Stewed Beef Cheeks

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Ingredients

Buckwheat
150 mg Green Buckwheat
50 g beef cheeks
20 g porcini mushrooms
20 g celeriac
1 medium onion needs to be cut in cubes and fried
5 g parsley stem
15 g Butter
2 g Garlic
1 g Thyme
50 g Chicken Stock
for decoration Green Onions
1 g Salt
Cuisine:

Dubbed Kasha Iz Topora (Porridge from an Ax), this amazing recipe is brought to you by Russian Chef Igor Grishechkin.

  • Medium

Ingredients

  • Buckwheat

Directions

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This is a traditional Russian fairy-tale dish, dubbed Kasha Iz Topora or Porridge from an Ax. The ax is made of butter infused with thyme and garlic with a bit of squid ink.

In the pot you have green buckwheat kasha, beef cheeks ragout, porcini mushrooms, fried onion and parsley stem. The ax, made of butter infused with thyme and garlic, will be put in the buckwheat to melt while mixing.

How to Make the Buckwheat Porridge and the Pot

  1. Wash the green buckwheat and then pour hot water over it and close the lid.
  2. Cool it down, then pour all the residual water out and dry the buckwheat.
  3. Fry celeriac with porcini mushrooms and then add a portion of buckwheat into the saucepan, add the chicken stock and heat thoroughly. Add fried onion afterwards.
  4. Right before the end add beef cheeks with the sauce, butter and salt.
  5. Put buckwheat with everything added into the pot, sprinkle with fried onion, parsley stem and green onion. Place the ax nearby on a plate.

How to Make the Ax

  1. Heat butter with garlic and thyme, sift and add squid ink with beurre noisette.
  2. Put a bowl on ice and whip up til emulsion, pour into the form and put axe handle inside.
  3. Freeze form, after gently pull an ax out of the form, smooth all the bumps with warm hands.

How to Prepare the Stewed Beef Cheeks

  1. Skin the cheek, roll in flour with salt and pepper.
  2. Seal in the deep-fryer on maximum temperature.
  3. Vacuumize with whole pepper and laurel, salt a little more.
  4. Cook for 12 hours at 85 degrees Celsius.
  5. Pour the juice out and cut the cheek into small pieces.

Igor Grishechkin

Igor Grishechkin, Chef at the famous Cococo restaurant in Saint Petersburg, is one of Russia’s rising culinary stars.

Igor comes from Smolensk, a sleepy town 750 km from Moscow. He moved to Moscow at an early and worked his way up in two very well regarded restaurants in Russia’s capital city: Italian Casta Diva and French Ragout.

His breakthrough came after moving to Saint Petersburg in 2012, when he took helm at the famous CoCoCo restaurant.

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