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Braised grainfed beef cheeks baby leek potato mash, green beans, horseradish cream - Serves 4

Ingredients

8 x 80 gm beef cheek – braised
160 gm semi dried tomato
320 gm baby leek mash potato
240 gm green beans
120 gm horseradish cream, whipped
240 ml veal jus
8 asparagus spears – blanched
120 gm haricot verte
200 gm veal jus

Braised beef cheeks

1 kg beef cheeks – trimmed
1 ltr fond de veau
250 ml red wine
60 ml oil
qty pepper & salt
100 gm riberries
10 pc cloves
80 gm garlic cloves – chopped
100 gm shallot onion
vegie bouquet – carrots, leeks, onions, celery, bay leaf, thyme, sage
rosemary

Method

Sear cheeks in oil & braise in demi glase, red wine, vegie bouquet & seasonings.
Bake at 105’C for 2 hrs.
Remove & set aside.

For service:

1. Heat cheeks & serve on top of leek mash.
2. Garnish with asaparagus, haricot verte, tomato, horseradish cream & veal jus
3. Serve.