Irish Beef Cheek Recipe - Black Garlic Beef Cheek & Chestnut Mushroom
Black Garlic Beef Cheek & Chestnut Mushroom by Irish Chef and Owner @ Mister S & Featherblade Restaurants – Paul McVeigh
We are very proud of this dish at Mister S. It’s a delicious, moreish plate that’s perfect for the upcoming autumn/winter months.
This dish easily serves 4 people with some leftovers for later
Ingredients:
Braised Beef cheek
- 1kg beef cheeks trimmed by your butcher
- 10g salt
- 20g black pepper
- 30ml vegetable oil
- 1 onion
- 1 leek
- 2 stalks celery
- 1 carrot
- 4 cloves garlic
- 300ml red wine
- 50g black garlic
Mushroom pepper sauce
- 1kg chestnut mushrooms
- 20ml vegetable oil
- 4 banana shallots
- 20g black pepper
- 100ml cream
Roast Chestnut mushroom
- 4 large chestnut mushrooms
- 20ml vegetable oil
- 10g butter
Bone marrow crumb
- 500g marrow bones (Your butcher will provide these with a little notice)
- 100g panko breadcrumbs (any breadcrumbs will work)
Crispy cavalo nero
- 100g cavalo nero – kale also works
- 500ml vegetable oil
Irish Beef Cheek Recipe - Method
Beef cheeks
- Season your beef cheeks with the salt and pepper and pan fry them with a little vegetable oil on a high heat until they are nice and charred.
- Place in a deep tray with the roughly chopped onion, leek, celery, carrot and garlic cloves.
- Cover with water and red wine.
- Cover the tray with tin foil and place in a preheated oven at 150 degrees for 3 hours or until the beef cheek is soft and you can freely put a knife through them.
- Once cooked, leave to sit at room temperature for an hour before removing the meat and place on a tray.
- Strain the liquid and then pour into a pot with the black garlic and boil to reduce until the liquid is thick and glossy.
- When ready to serve, place the beef cheeks back in the reduced liquid to heat back up until the meat is hot and the sauce sticks to the meat.
Mushroom pepper sauce
- Pick out 4 of your nicest chestnut mushrooms, cut in half and leave to one side for garnish later.
- Roughly chop the rest of the chestnut mushrooms.
- Finely slice the shallots and slowly cook on a low heat in a pot with a little oil
- Add the black pepper and chopped mushrooms and cook on a medium heat for 10 minutes, stirring regularly so the bottom of the pot doesn’t burn.
- Add the cream and bring to the boil.
- Once the cream boils, pour the mix into a blender and blend on a high speed until smooth and season with salt to taste.
Bone marrow crumb
This can also be done with 75g of butter if you can’t get bone marrow
- Place your marrow bones uncovered on a baking tray in the oven at 180 degrees for 10 minutes
- The tray and fat will be hot so carefully pour the fat and marrow from the bones into a frying pan, add the bread crumbs and fry until golden brown and crispy, season with salt to taste and pour the cooked breadcrumbs onto a tray with a kitchen towel or j cloth in order to soak up the excess fat and keep the crumb crispy.
Cavalo nero
- Place the vegetable oil in a pot and bring to 170 degrees. Place the cavalo nero in the oil for 30 seconds ** stand back when the cavalo nero goes into the pot as it will spit hot oil so care is needed here to maintain safety.
- Take the cavalo nero out of the pot and place on the cloth covered tray beside the breadcrumbs in order to drain excess oil off the vegetable.
Best to serve on RAK porcelain plates
- Using the nice chestnut mushrooms, you reserved from earlier, carefully place them in a hot pan for 2 minutes until golden brown. Once golden brown flip them, add the butter and turn down the heat to the lowest and cook for 2 more minutes.
- Place the mushroom pepper sauce onto the base of your plate.
- Then add the heated up beef cheek and place on top of the mushroom pepper sauce ( use as much of the beef cheek sauce as you like)
- Place the cooked chestnut mushroom (2 pieces per portion) beside the beef cheek
- Sprinkle the bone marrow crumb over the plate as liberally as you like, followed by the crispy cavalo nero.
- Serve and enjoy with a glass of your favourite red wine.