Braised Beef Cheeks with Crushed Truffle, Charred Cucumber, Horseradish Cream

To celebrate 25 years of his restaurant Sat Bains is throwing it back to the 90s with this Braised Beef Cheeks with Crushed Truffle, Charred Cucumber and Horseradish Cream dish. When the recipe says "eat as fast as you can" who are we to disobey?!

Ingredients

For the marinade
  • 1 bottle of beer
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 3 juniper berries, crushed
  • 4 cloves of garlic, crushed
  • 100ml Aspall’s organic
  • Apple cyder vinegar
For the beef cheek
  • 1kg beef cheek, silver skin and sinew removed, cut into 4 portions
  • 300ml brown chicken stock
  • 300ml white chicken stock
For the Horseradish Cream
  • 100ml whipped cream
  • Salt and pepper to taste
  • Freshly grated horseradish to taste
For the cucumber garnish
  • ½ cucumber, peeled and 1/4 ‘d
  • Seeds removed
  • Salted lightly for ½ an hour then washed

Method

Marinade

Mix all the ingredients together and store in a container until needed.

Beef Cheek

Place the beef cheek in the marinade for 24 hours, drain and strain the liquid and pour it into a pressure cooker.

Reduce to a glossy syrup without the lid on. Add the brown and white chicken stock and bring up to the boil. Take off the heat. Heat a pan and sauté the beef cheek until brown all over. Add this to the pressure cooker along with any pan juices. Bring up to full pressure and then turn down the heat a little and cook for 45 minutes. Take off the heat and leave to cool in the pan; the cheek will be reheated in this later.

To cook fry in a noon stick pan until slightly blackened

To assemble

Add a beef cheek to a pan and add 50g of crushed truffle with the cooking liquor and bring it down to a glaze.

Add a splash of pepper vinegar to taste

Plate a dollop of the cream on the plate and place the warm cucumber slices.

Add the beautifully glazed beef cheek and truffle combo onto the plate and eat as fast as you can…

Ingredients

For the marinade
  • 1 bottle of beer
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 3 juniper berries, crushed
  • 4 cloves of garlic, crushed
  • 100ml Aspall’s organic
  • Apple cyder vinegar
For the beef cheek
  • 1kg beef cheek, silver skin and sinew removed, cut into 4 portions
  • 300ml brown chicken stock
  • 300ml white chicken stock
For the Horseradish Cream
  • 100ml whipped cream
  • Salt and pepper to taste
  • Freshly grated horseradish to taste
For the cucumber garnish
  • ½ cucumber, peeled and 1/4 ‘d
  • Seeds removed
  • Salted lightly for ½ an hour then washed

Method

Marinade

Mix all the ingredients together and store in a container until needed.

Beef Cheek

Place the beef cheek in the marinade for 24 hours, drain and strain the liquid and pour it into a pressure cooker.

Reduce to a glossy syrup without the lid on. Add the brown and white chicken stock and bring up to the boil. Take off the heat. Heat a pan and sauté the beef cheek until brown all over. Add this to the pressure cooker along with any pan juices. Bring up to full pressure and then turn down the heat a little and cook for 45 minutes. Take off the heat and leave to cool in the pan; the cheek will be reheated in this later.

To cook fry in a noon stick pan until slightly blackened

To assemble

Add a beef cheek to a pan and add 50g of crushed truffle with the cooking liquor and bring it down to a glaze.

Add a splash of pepper vinegar to taste

Plate a dollop of the cream on the plate and place the warm cucumber slices.

Add the beautifully glazed beef cheek and truffle combo onto the plate and eat as fast as you can…