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

by Paul Foster
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4
4 hours

Ingredients

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

  • 200g of black garlic
  • 2 egg yolks
  • 50ml of water
  • 100g of sunflower oil

Shimeji mushrooms

  • 150g of shimeji mushrooms
  • 50ml of Chardonnay vinegar
  • 20g of sugar
  • 20g of water

Roscoff onions

  • 2 Roscoff onions
  • 200g of whey

Girolles

  • 100g of girolles, yellow
  • 50g of butter
  • 1/2 lemon, juiced
  • sea salt

Three-cornered garlic

  • 100g of three-cornered garlic, stalks removed
  • 50g of butter
  • 50g of water

Method

1
Preheat the oven to 140°C/gas mark 1
2
Trim the outside sinew from the beef cheeks and sear in a hot pan with oil to caramelise
  • 2 beef cheeks, large
  • oil
3
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
4
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
5
Preheat a deep-fryer or pan of oil to 160°C
6
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
7
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
  • 200g of black garlic
  • 2 egg yolks
  • 50ml of water
  • 100g of sunflower oil
8
Mix the vinegar, sugar and water together and add the shimeji mushrooms. Set aside for 30 minutes
  • 50ml of Chardonnay vinegar
  • 20g of sugar
  • 20g of water
  • 150g of shimeji mushrooms
9
Cut the Roscoff onions in half and cover with the whey. Poach gently until just tender
  • 2 Roscoff onions
  • 200g of whey
10
Salt the girolles lightly for 5 minutes, brown the butter and dress the girolles just before serving. Add the lemon juice to taste
  • sea salt
  • 50g of butter
  • 1/2 lemon, juiced
  • 100g of girolles, yellow
11
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
  • 100g of three-cornered garlic, stalks removed
  • 50g of water
  • 50g of butter
12
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
13
Chop the crispy onions into a crumb, sprinkle over the dish and serve