Perfect for St. Patrick's Day.
Serves: 8 (based on 2kg raw weight cheeks)
For the beef cheeks
- 4 beef cheeks (2kg approx. raw weight), cap removed and trimmed of sinew
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 450ml stout
- 450ml beef/veal stock
- 2 garlic cloves
- A few sprigs of rosemary and thyme
- Potato starch, to thicken
- Sea salt
- 200g artisan black pudding
- To braise the beef cheek: salt the cheeks and brown in a large frying pan with the carrots, onions and garlic. Baste with some butter.
- Transfer to an oven proof dish and discard excess fat. Pour the stout over the cheek. Cover with beef stock until the cheek is completely submerged. Add the herbs. Wrap the dish in tin foil and place in a 120°C oven for 5 hours.
- Strain the sauce from the cheek. Allow the fat to settle and skim off the top. Reduce by half. Thicken with some potato starch if required.
- Grill black pudding slices.
- To serve, place a spoon of mash into a bowl, slice the beef cheek and lay on top. Crumble pudding on top, spoon over the sauce.