Andy Link, Chef/Patron from The Riverside at Aymestrey, shares with us a great cosy autumn/winter dish, proper comfort food, with (in my opinion) the best cut of beef, it can have a great flavour but is deliciously tender. A perfect dish if you are entertaining friends or family as the beef can be cooked in advance and reheated when your guests arrive.


www.riversideaymestrey.co.uk


BEEF 2 Large or 4 Small Ox Cheek, trimmed approx 1kilo


84


1 Onion 5 Cloves of Garlic 1 Carrot 1 Stick of Celery 1 Bay leaf 1 Sprig of Thyme 1 Sprig of Rosemary 2 star anise 20 Black peppercorn Red wine 700 ml Beef Stock 1 litre Vegetable oil


Method Fry Onion, garlic, carrot, celery until brown in small drizzle of vegetable oil Add Red Wine, bay, thyme, rosemary, star anise, peppercorns. Reduce by half. Add Beef stock, bring to a simmer, reduce by a third. Sieve sauce. Fry Ox cheeks in small amount of vegetable oil, add Ox cheeks to sauce Cook at 160c for 2-4 hours or until tender.


CARROT PUREE 400g Carrots


300g vegetable stock 80g Butter 1 Sprig of Thyme Honey drizzle Good pinch of Salt and Pepper


Method Peel and Chop Carrots, Cover with stock simmer until soft. Blend with butter, thyme, and honey.


MASH 1.25k of Potatoes (Mash variety like Russet or Yukon, however multipurpose potatoes such as Maris Piper or King Edwards will be great too)


Water to cover Seasoning 80g Double Cream 250g Butter


Peel and Slice into even size thick 2cm Slices, Cover with water cook on gently simmer, until soft, drain off and dry all liquid from the pan, add melted butter, whisk until smooth and no lumps, (Chef tip: Pass through Drum sieve with dough scraper to ensure perfectly smooth) If the butter splits out, add a dash of milk. Season to taste.


TO FINISH Chopped Kale - Wash and cook kale in a knob of butter with a splash of the beef sauce, plate with the mash, carrot puree and a piece of the slow cooked beef


Best enjoyed with a Glass of Wye Valley Stout


LIVE24-SEVEN.COM


WINING & DINING RECIPE S TO TRY AT HOME


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