Chestnut and red cabbage mille-feuille

For this recipe, the following elaborations are needed:

• Braised beef cheeks
• Chestnut puree
• Vegetable chips
• Red cabbage cut in julienne and cooked.

For decoration:

• Tender sautéed garlic.

SET UP 

• Break up the meat and mix with the sauce.
• For the mille-feuilles: assemble 24 hours beforehand.
• Place a base of meat in sauce in a silicone mould, place the thick chestnut puree on top, place the red cabbage on another layer and, closing the mille-feuille, finish with the chestnut puree.
• Bake the mille-feuilles at 180 ºC for 7 minutes. Leave to cool and remove from the mould.
• Place on individual plates and reheat at 160 ºC, mixed heat, for 8 minutes. Remove from the oven and add the sauce.
• Garnish with the garlic placing it on top of the mille-feuilles and decorate the dish with the vegetable chips.