Ingredients
- 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
- 1kg beef cheek, silver skin and sinew removed, cut into 4 portions
- 300ml brown chicken stock
- 300ml white chicken stock
- 100ml whipped cream
- Salt and pepper to taste
- Freshly grated horseradish to taste
- 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
- 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
- 1kg beef cheek, silver skin and sinew removed, cut into 4 portions
- 300ml brown chicken stock
- 300ml white chicken stock
- 100ml whipped cream
- Salt and pepper to taste
- Freshly grated horseradish to taste
- 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…