Beef Cheeks
Preheat oven 150c.
Heat a large pan and add oil. Season the cheeks with salt, pepper and seal on both sides until caramelised. Remove from the pan and set aside. Add the veg and sauté, add red wine and deglaze. Add stock, thyme, bay and then return the beef cheeks back to the pan. Bring to the boil then place in the oven for 5 hours.
Roast Potatoes
Preheat oven 200c
Place the duck fat in a deep roasting tin and place in the oven. Parboil the potatoes until soft but not falling apart. Drain in a colander and allow to steam before fluffing the edges by shaking the pan. Place the potatoes in the hot duck fat and roast until golden and crispy. Remove from the oven and drain. Using a serrated knife remove the top of the potato and scoop on the centre. Push the potato through a fine sieve into a bowl. In a small pan heat the cream, milk and butter. Slowly add the heated cream to the mash and mix until smooth. Place in a piping bag and pipe back into the potato shells. Place the lid back on top.
Seasonal Vegetables
Add water and butter to a pan and bring to the boil. Add the carrots and cook for 3 to 4 minutes before adding the asparagus. Cook for 2 to 3 minutes until tender.
Bordelaise Sauce
Sauté the shallots until softened, add the bacon lardons and cook for 5 to 6 minutes. Add veal jus and bring to the simmer. Finishing with bone marrow.
To serve
To serve, shred the beef cheeks and place in the centre of the plate, place the vegetable around the beef and spoon the sauce over the top. Next place the potatoes on top and finish with shaved truffle
Beef Cheeks
Preheat oven 150c.
Heat a large pan and add oil. Season the cheeks with salt, pepper and seal on both sides until caramelised. Remove from the pan and set aside. Add the veg and sauté, add red wine and deglaze. Add stock, thyme, bay and then return the beef cheeks back to the pan. Bring to the boil then place in the oven for 5 hours.
Roast Potatoes
Preheat oven 200c
Place the duck fat in a deep roasting tin and place in the oven. Parboil the potatoes until soft but not falling apart. Drain in a colander and allow to steam before fluffing the edges by shaking the pan. Place the potatoes in the hot duck fat and roast until golden and crispy. Remove from the oven and drain. Using a serrated knife remove the top of the potato and scoop on the centre. Push the potato through a fine sieve into a bowl. In a small pan heat the cream, milk and butter. Slowly add the heated cream to the mash and mix until smooth. Place in a piping bag and pipe back into the potato shells. Place the lid back on top.
Seasonal Vegetables
Add water and butter to a pan and bring to the boil. Add the carrots and cook for 3 to 4 minutes before adding the asparagus. Cook for 2 to 3 minutes until tender.
Bordelaise Sauce
Sauté the shallots until softened, add the bacon lardons and cook for 5 to 6 minutes. Add veal jus and bring to the simmer. Finishing with bone marrow.
To serve
To serve, shred the beef cheeks and place in the centre of the plate, place the vegetable around the beef and spoon the sauce over the top. Next place the potatoes on top and finish with shaved truffle
