Beer-braised Beef Cheek, three-corner Garlic, Girolles, Onions in Whey

by Paul Foster

Main Medium 4 Prep/Cook: 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

3. Add the other ingredients, cover with parchment paper and tin foil and cook in the oven for 3 hours, until just tender

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

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

8. Mix the vinegar, sugar and water together and add the shimeji mushrooms. Set aside for 30 minutes

9. Cut the Roscoff onions in half and cover with the whey. Poach gently until just tender

10. Salt the girolles lightly for 5 minutes, brown the butter and dress the girolles just before serving. Add the lemon juice to taste

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

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