Doddington Herd Beef Cheek
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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