Smoked Beef Cheek with Oyster Sauce Bordelaise, Cauliflower and Beef Fat Palmier Recipe

Ingredients

• 4 beef cheeks, trimmed
• 8g of MSG (monosodium glutamate) powder
• 15g of fine salt
• 10g of mushroom powder
• finely chopped chives, to garnish
• 2 bone marrow half-bones
• 3 shallots, chopped
• 2 carrots, chopped
• 1 celery stick, chopped
• 4 garlic cloves, peeled
• 2l beef stock
• 375ml of red wine
• 650ml of oyster sauce
• 10g of thyme, tied with butcher’s string
• 1 knob of unsalted butter
• 350g of unsalted butter
• 1kg cauliflower, finely chopped
• 14g of fine salt
• 5g of porcini powder
• 450g of double cream
• 2 shallots, finely chopped
• 150ml of rice wine vinegar
• 10ml of light soy sauce
• 65g of dark brown sugar
• 100ml of red wine
• 1 sprig of thyme
• 1 romanesco cauliflower, broken down into 20 small florets
• 10g of unsalted butter
• 45g of oyster sauce
• 55g of honey
• 20g of light soy sauce
• 1 30x30cm sheet puff pastry
• 10g of caster sugar
• 75g of sunflower seeds
• 20g of black sesame seeds
• 15g of white sesame seeds
• 2g of freshly ground black pepper
• rendered beef fat, rendered, for frying and brushing