Beef Cheeks with Pearl Barley Risotto - James Martin Chef

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