Beef Cheeks with Pearl Barley Risotto

Name: Beef Cheeks with Pearl Barley Risotto
Ingredients: 2kg beef cheeks; 2 tbsp plain flour; 25g butter; 2 tbsp olive oil; 1 onion, peeled and sliced; 1 garlic clove, crushed; 1 leek, sliced; 1 carrot, chopped; 250ml beer; 500ml beef stock; 2 sprigs thyme, 2 bay leafs few sprigs rosemary; 300g pearl barley, cooked and drained; Knob of butter; 50g mascarpone; 100ml double cream; 50g grated parmesan; 50g parsley puree; 15g garlic puree; Onion ash; Parsley oil; Salsify cooked in red wine; Beer jelly; Roscoffs cooked in beer then sliced and roasted; Veal jus

www.jamesmartinchef.co.uk

Beef cheeks are amazing cuts of meat, here they are braised and served with a risotto and finished with onion ash and roscoffs cooked in beer

View full recipe on www.jamesmartinchef.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.

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