Beer-braised beef cheek, three-corner garlic, girolles, onions cooked in whey

Paul Foster serves up a comforting yet elegant beer-braised beef cheek recipe, served with girolles, shimeji mushrooms and a variety of aliums.

First published in 2015




Beef cheeks

  • 2 beef cheeks, large
  • 570ml of bitter
  • 600g of brown chicken stock, reduced to 300g
  • 50g of honey
  • oil

Crispy onions

  • 1 onion, cut into brunoise
  • oil, for deep-frying

Black garlic emulsion

Shimeji mushrooms

Roscoff onions


Three-cornered garlic


  • Dehydrator
  • Deep-fryer


Preheat the oven to 140°C/gas mark 1
Trim the outside sinew from the beef cheeks and sear in a hot pan with oil to caramelise
Add the other ingredients, cover with parchment paper and tin foil and cook in the oven for 3 hours, until just tender
  • 570ml of bitter
  • 600g of brown chicken stock, reduced to 300g
  • 50g of honey
Allow the meat to cool in the cooking liquor. Pass the cooking liquid through a fine sieve, wrap the cheeks in cling film and keep in the fridge until needed. Reduce the liquid down to a glaze and reserve until needed
Preheat a deep-fryer or pan of oil to 160°C
For the crispy onion, fry the onions until golden brown. Drain and transfer to a dehydrator at 50°C for 2 hours
  • 1 onion, cut into brunoise
  • oil, for deep-frying
Blend the black garlic with the egg yolks and water to a smooth paste. Slowly whick in the sunflower oil to emulsify, then pass through a fine sieve
Mix the vinegar, sugar and water together and add the shimeji mushrooms. Set aside for 30 minutes
Cut the Roscoff onions in half and cover with the whey. Poach gently until just tender
Salt the girolles lightly for 5 minutes, brown the butter and dress the girolles just before serving. Add the lemon juice to taste
Gently heat and whisk together the butter and water to make an emulsion for the three-cornered garlic and add the leaves. Wilt for 30 seconds
To finish the dish, glaze the cheeks in the reduced liquor by warming gently. Spread some black garlic purée on each plate, then arrange the other ingredients on top
Chop the crispy onions into a crumb, sprinkle over the dish and serve
First published in 2015

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

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