Saturday 8th August 2020
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Serves
Preparation time: 15 minutes + resting
Cooking Time: 4.5 hours

Ingredients
Beef cheeks:
800g of beef cheeks
500ml red wine
1 onion
1 carrot
3 sticks of celery
3 bay leaves
Fresh thyme
10 black peppercorns
500ml beef stock
3 tbsp redcurrant jelly

Fricassee:
200g Kitchen Garden cavolo nero
1 small Kitchen Garden celeriac
200g cured Doddington pork belly

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Recipe by Jordan Cordy, Doddington Hall Restaurant

Doddington Herd Beef Cheek, Cured Doddington Pork Belly, Fracassee of Kitchen Garden Cavolo Nero, Kitchen Garden Celeriac, Red Wine Jus

METHOD
Remove sinews off beef cheeks and roughly chop veg – add to a casserole dish with herbs and peppercorns and cover with red wine and beef stock. Cook for 3.5 hours at 160C until meat is falling apart. Let cool slightly and remove meat from dish, reserving the strained cooking liquid. Pull apart the meat – set aside. Reduce the cooking liquid by two-thirds with redcurrant jelly until it is rich and thickened. Add a few spoons of jus to pulled meat and season, then roll in cling film and chill for 3 hours.

For the fricassee, dice celeriac into 5mm cubes and blanch in salted water until soft – set aside. Dice pork belly into lardons and lightly roast in the oven until crisp. Slice and blanch cavolo nero in salted water then plunge in iced water – set aside.

For service, slice and unwrap beef into portions and place in oven to reheat. Add fricassee ingredients to a pan of foaming butter and season. Place beef on plate followed by fricassee, spoon over hot jus and serve with buttery mash.

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